over the last few years i've struggled with my dough as summer heats up. lately i've been addressing that challenge with shorter fermentation time and lower starter percentage. last night it came together really well. i used 1.5% ischia, 24 hr bulk @ 63, 10 hr balls @ 63 and a couple hours at RT. for some reason i've been reluctant to try lower starter. i'll have to keep going from here. thanks again to everyone for pointing me in the right direction. it's fun to keep learning.