So I got my ischia starter in the mail today so I will find out shortly how different it tastes (or not) vs my homegrown.
Craig, I have been studying your posts on your spreadsheets (percent starter, temp, time). It is very interesting stuff. The thing is though, it takes a lot of effort to manage the temperature, the time, especially if you are starting low temp and finishing high, having to use a cooler etc. i know there exists a passion for this stuff for lots of people, and a willingness to babysit the dough over multiple days, but there is a significant hassle factor right?. I usually know that I want to eat pizza at say 6 pm tomorrow night. So, knowing the ambient temperature in my kitchen, I can select the correct starter percentage from your chart to have the dough ready in time. But, there are likely fluctuations in temperature overnight, and the dough sometimes goes faster, or slower than predicted. If it goes faster I can cool it down in the fridge. If it goes slower I can warm it up in the oven. But I can't predict how long to make these adjustments because I don't know what fluctuations the ambient temperature went through up to that point. My point being I suppose, that a calculator, while very helpful, isn't the ultimate answer for me and sadly, my eye is not trained enough to know when looking at the dough whether the dough is at its prime (doubled in size with some bubbles in it is pretty imprecise). As I have said before, it really sucks after all the anticipation, and getting the oven heated, when I go to stretch out a pizza and the dough doesn't perform well.
Given your obvious analytical/engineering abilities why don't you create an app that uses a temperature probe. Temperature probe goes into the dough, other end into the phone. You input the starter percentage you used. The phone or ipad can then give you a countdown, based on the current temperature inside the dough, as to what time the dough is expected to be ready to ball, and what time it is expected to be at peak. So, if it is telling me the dough is going to be ready at 4 pm I know to put it in the fridge, or basement for a spell. If it tells me it is going to be ready at 8 pm I put it in a warm place. Perhaps the app can even tell me, once it senses the new ambient temp, how much time the dough needs to be in that new environment before returning to a room temperature environment. It could beep when it is ready to be returned to room temp. Maybe the probe doesn't even need to go into the dough, just measure ambient temp and calculate internal dough temp based on the size of the dough ball.....
Sell the probe and give away the app for free (with paid ads for Cento, Caputo ....)