Thank you for your kind reply. I appreciate you taking time to think about the past ischia experiments. I am sorry that they did not work out for you long term. However, it sounds like you kept a strong version of the ischia as you still have it going strong. Good for you!
With regard to temperatures and flavors (sour acidic, etc) of sourdough starters - it's just what I've read. It seems that temp. In a lab environment can actually produce measured results of how much yeast and how much acid are produced at different rates which in theory can explain why some dough performs and tastes better after a long ferment as you have proven many times with your Lehman doughs. It's really why I asked you. I know what I've read from TXCraig and he has clearly mastered the workflow with ischia. I thought about each ing out to him after seeing what your results were. I love reading TXCraigs posts too. Like you, Pete, Craig, and others.... I fear I may not be able to follow up the ask with details that are worthy of the request
I do love the different tastes of all kinds of bread, pizza crusts, and grains. With regard to sourdough, I do really appreciate the different favors. I spent a fair amour of time in the SF Bay Area and didn't realize until I was not regularly eating sourdough - how much I missed it. I ordered the dry versions of the Ischia and it's mate starter from Ed Wood's site. I can't recall the name. It started with a 'C' Perhaps Columni??? The third dry starter is a French version that is supposed to be milder. I was torn between that and the Polish version for many reasons but settled on those three to start. I have a rye starter that is home grown and my 2012 Oregon Starter that is wild.
As for flour...I'm a little embarrassed to say. I know you have done lots of experimenting with many brands and formulations. In my case I started with King Arthur SL. I found that (and this apples to everything I'll say on this topic) looking back many of my decisions as to why I made a change in flour or hydration or workflow have not been made for scientific reasons. To that end, after KASL I purchased some Caputo '00' red back and began futzing with percentages of KASL and AC00 Red. Considering it's for home use in my case, I tried using just AC00 Red but as you know, I didn't have enough heat in my oven to make that work on its own - even with adding sugar or maltose, or honey, etc. I also tried AC00 Blue Pizzeria flour bought in bulk from a supply house on a trip to Washington state. It was great when mixed with what was my next and current 'standard AP Flour. It's organic flour. It's Central Mills Logan Utah (source Costco) Most recently I stumbled upon what may be Antico Caputo '00' Pink. It came from MA and not from Wisconsin so I hope it's legit. It was not on the Antico Caputo site at the time I ordered it. However, I asked the distributor to send me the 55# paper bag and it looks right from a branding perspective. It's supposed to be able to create what may just be good marketing in that it's used to create the pizzas made in Rome (not sure how exactly that's different as it's been 22 years since spending time in Naples, Rome, etc.)
If I use approximately 60% by weight AC00 Red or Blue to 40% Organic AP (Central Mills) I get consistent results. I do play around with hydration. I'm trying to get it 'right' and that can be anything from 62% to what started off as a very scary 76% that admittedly required an amount of bench flour that was not weighed so I am not sure of the end hydration. But the 60 '00' to 40% AP can produce a very light and silky dough with great extensibility to 18" (perhaps larger - but that the limit of my soapstone (I copied you there too) and peel!)
I've kept a photo log and all the formulations/weights in a notebook (with a pen) and the dates along with pics of almost all of the pies I've made to try to track what the 'best' preferment/starter % to flour(s) type and % to salt and if used - sucrose of some kind so that I can share with the forum. I need to get it into a spreadsheet using the dough formulation tool. Some of my first (and inexplicably best) results were done early on before I bought the KD8000 scale from MyWeigh. Like your personal blog on the internet I wanted to show the progress and the detail but have some concerns about on what part of the forum and how to do it. I don't want to photo-bomb a topic with 30 formulations and pics of each unless it's worthwhile to others. To a reasonable extent - this post is a fairly good representation (lol)
Thank you for saying you liked the pictures I posted. My pictures are ok. I feel like they don't really represent the pies combing out of the oven due to lighting and that I'm taking the pictures with a phone camera. To me they look better than the pics - but it could just be the dopamine in my brain from the smell of the pizza at he time
I am adding the pictures mentioned above. Thank you again for your help!