I use my own poolish to make the pizza dough (60% hydration). For the poolish: 100 gram flour, 100 gram water and 1 gram IDY, and 8-10 hours in the room temprature. When I make the dough, the poolish is active and ready. The final dough has 500 gram flour, 300 gram water, 12 gram salt and 1 gram IDY (from the poolish). BUT still I don't get any sour taste after 5-6 hours rising the final dough and balls. Any suggestions?