Since the starter volume tripled in 4 hours last night, and then domed in hour 5, I got impatient and decided to put together the no-knead bread dough. 100% organic KABF (first time I've ever baked a bread without any whole grain flour in it, but I didn't want to waste any of the Central Milling Type 85 if it wasn't going to work out). 1/4 cup of Ischia (which is what Jim Leahy says to replace the 1/4 tsp of IDY). After a 12 hour first rise, the dough had more than doubled so I shaped it. It was a very wet, slack dough, and was a bit of an adventure (OK... it was a real mess) to try to shape it. I've noticed that when I've used Carl's Oregon Trail starter in the dough before, but never to this extent.
After another 1-1/2 hour second rise (with a lot less volume expansion, which seems typical of this bread), I popped it into the preheated Le Creuset "french" oven and baked it at 475 for 30 minutes with the cover on, followed by 20 minutes with the cover off. Internal temperature of 212 degrees. Pretty good oven spring considering how slack the dough was, and the crumb is also pretty good.
Not the prettiest looking loaf (you can see how it cracked all over the place) because of how difficult it was to lift it after shaping to get it into the french oven, but it served my purpose of figuring out whether the starter was active enough to bake with. The sourdough taste was very (very) mild.
I think I'll keep feeding it for a while longer before I attempt my first pie with it.