I just made the two test pizzas out of necessity as they were over fermented and I have plans over the next couple days.
Anyway - very interesting ...
I'll call them #1 and #2.
#1 -- 8% preferment. 60% H. 1/16 tsp. IDY. According to calc. supposed to be 16 Hrs - actually was 32 Hrs. KASL. -- 7:30 @ 550 on steel.
#2 -- 3% preferment. 66% H. NO IDY. According to calc. supposed to be 22 Hrs. - actually was 32 Hrs. 50/50 00/KAAP -- 7 @ 550 on steel.
** I tried to make them much different so I could see the contrast of the effects of the SD etc.
** I am only focusing on the crust on these pies as I just used extra cheese and sauce I had on hand (not the best).
** #1 rose a lot more during the ferment. (you can see above the initial post).
#1 I rate a 6 out of 10. Probably my worst pie in a long time. Too sour tasting to my liking and no leavening. To me it tasted like a sourdough baguette. Super thin and cracker-like. No oven spring.
#2 I rate 8 out of 10. (My last good IDY ones were 9s). This one didn't look much different, but it tasted much better. Less yeast? Different flour? It had a tiny bit of an airier texture and a much more mellow sour flavor. It wasn't a cracker like the first one.
I still think it could have a bit more oven spring. I felt it tasted more like a NY street pie in the sense that it had a denser middle but was also a little softer -- even though I've learned most true NYs don't use SD cultures.
Bottom line .. right now I am not so so excited about my Ischia (yet?). It provided more flavor, but perhaps too much sourdough esp in pie #1. It did nothing in terms of leavening. I don't really know why. I tried to use it when it was about two hours after it was fed and it seemed pretty active.
Because I over fermented them I'll guess that may be a big part of the problem. I certainly feel as though the lower range of 3% preferment or less may be plenty (for me) in terms of flavor. I'll use Craig's table next time to dial in the fermentation duration and I'll seek out a better recipe.
Here are the pics. I'm looking to understand why #1 may have tasted more sour and why both pies didn't have much leavening. Thanks. Jeff