Okay, so I ended up having a few packets of IDY...I split one little package amongst the 3 batches of dough I made, so they got roughly 2.5 grams of yeast each along with the starter.
I wanted to mention that I love the texture of this dough! It is ...hmmm, silky. Yeah, silky.
I am hoping the dough won't blow out before Sunday, but I will reball on Saturday night and hope for the best. I used Sam's Club Bread Flour, 2% honey, 2% Olive Oil, 2% Kosher Salt, starter, idy and 62% hydration. I have no idea what the percentage of IDY or starter is, but I know how I prepared the dough, which is part of the battle (documentation being everything!).
Basically, my 1/3 poolish preferment total was created last night with an amendment taking into consideration 100 grams of my 100% hydrated starter (deducted from the total flour/water amount needed). 50 grams less of each from the preferment guideline as provided by the preferment dough tool. Does that make sense? Well, it did to me!
Having never combined starter and IDY, I decided to go for it, since I had seen this method being utilized by many of our fine
experimenters. I didn't take time to research the amounts I should have used but, I'll have to take what I get now. LOL
I used the mixing guidelines for KA mixer as detailed in post number 1. Silky dough, I am still amazed by how it felt...like I could use it in an hour. Should have tried that!
I hope we can tame the heat in my MBE -- it does tend to cool from 700's to 600 and below very easily with a sporadic dome heat of 450 to 650...so I think it's gonna be much easier to use this dough rather than constantly trying to keep heat up for Neapolitan style.
I will take plenty of pics, and post on Monday if I can.
Thanks again for posting your latest results! The last doughs I made based on your experiments were so so so good, and I look forward to Winter pizzas in the home oven from now on. The texture was truly fine as you describe (crisp, tender and luscious) so I can't wait to taste this new bastahdized batch.