Very cool. I looks like ball 4 is ready to be baked? That would be in line with the sourdough starter quantity predictive model.
Funny, I had to search for what you were referring to but once I did, I realized I have read some of that thread before. At the time I read it I think it was too overwhelming at that stage in the game for me - too much info making me want to ask more questions. But now I am going to spend some time going through it.
Please tell us more. Were they all baked with the same amount of fermentation? If not, how much on each? Baking time? Temp?
I would classify #2 as "defective;" why does it look so much different from the other in your opinion?
They were all 26.5 hrs per the time lapse vid and each numbered ball had its respective number in starter percentage (if that's what you meant)..
As far as cooking method, they may have varied slightly but it was the Black Stone at around 800 deck and 900 dome, but over 20 minutes or so while I baked them, it may have varied. Also, I was playing with the flame a bit in different ways as I baked. I wish I documented all of that better.. lesson learned (for the 100th time). They were all baked between 1:15 and 1:35, again, I was experimenting.
I totally agree with what you said about ball 2. I think that may have been more relative to the heat at that moment maybe. As far as I know, I mixed, kneaded and balled everything the same (although I did that with each individually) and there is no reason why 2% starter would make that much of a difference to create the ugly pie.