Seeking data points

[TXCraig1]

If you make NY or NP pizza (or anything in-between or similar) with a SD starter, would you please post

Your starter% (of flour)
Fermentation time (total bulk + ball)
Fermentation temp

Thanks

Update: thanks for all the input so far. Please keep it coming especially if you have some shorter fermentation time data points (24 hours or less) or some mid range (24-36 hours).

[bakeshack]

Craig,

Here's mine:

1.5-2% starter
2 hrs bulk/30-36 hrs balled
Bulk temp at 65-70F
Ball temp at 60-65F then 70-75F when I take them out for baking.

Marlon

[I Have Feet]

Not sure if you want my pies included in this as they are kind of between NY and NP?

[TXCraig1]

Not sure if you want my pies included in this as they are kind of between NY and NP?

I don't care what the style is. Thanks.

[I Have Feet]

Starter #1 (from bakery)
-3%

Starter #2 (home-grown)
-4.5%

For about 22-24hr total ferment, with the first 10ish bulk and the remainder balled. Room temp tends to stay reliably at around 63-65f, but the last hour or two gets warmer as I heat the oven.

[Bill/SFNM]

3.5%
48 hours (43 + 5)
~62 for bulk, ~75 for proof

[Ev]

2.5% of total dough.
12-14 bulk @ 65-70
10-12 balled
+/- 24 total

[TXCraig1]

2.5% of total dough.

Steve, What is the % of flour?

[Ev]

Not sure I understand your question Craig. I use the preferment calculator and figure as percent of total dough. The preferment I figure as 50% water.

[wheelman]

starter - 1.4 - 1.7%
bulk 30 hr - 24 @ 64f, 6 @ 72f
balls 4-5 hr @ 72f

bill

[R2-Bayou]

3% starter
20 hr RT bulk
4 hr RT ball

[Xander432]

3%
18hr bulk
6hr balled
72 deg entire time
-too hard to work with

3%
24hr bulk 65 deg
24hr balled 72 degrees

-nice to work with.

[dellavecchia]

~5% levain
12 hours bulk
4-8 hours balled
~70 degrees room temp

Sometimes:
20% levain
4 hours bulk
4 hour balled
~75 degrees

[bfguilford]

NY style - last iteration (work in progress). This one is based on some experimentation that Pete-zza did a few years ago at http://www.pizzamaking.com/forum/index.php/topic,576.msg11774.html#msg11774

17% Ischia starter (100% hydration)
63% water
2% salt
1% EVOO

30 minutes on counter at 65 degrees (room temp for us at this time of year - dough temp at 70 degrees +/-)
Bulk ferment in refrigerator (39 degrees +/-) for 42 hours (going to try 48 hours next time)
Balled and another 24 hours in refrigerator
65 degrees for 3 hours

Details at http://www.pizzamaking.com/forum/index.php/topic,21530.0.html

Barry

[dimarem]

Hi Craig:

Ischia Starter: 13.5 % of flour weight
Balled Fermentation Time: 48 - 72 hours (No bulk fermentation)
Fermentation Temp: 40 degrees