I've been working with an Ischia starter for a few years now that's produced some terrific pies. In the past, I've kept the starter in the refrigerator and then fed it before making dough, but last year I decided to take it out of the fridge, leave it on my counter and feed it twice a week (not enough feedings, I know). Even with regular "neglect," the starter always came back to life after a few feedings. Two weeks ago, I used the starter to make some amazing pies. I then left it out for five days (went of vacation) before feeding again. Upon trying to activate the dough this past week, I haven't had much success. There are a bunch of small bubbles throughout the starter and a few bigger bubbles popping on the surface, but no significant rise. I typically wait for it to triple (get to max height) in volume before feeding again. I've been dumping starter and adding more flour and water, adding to existing colony, waiting 6 hours, waiting 12 hours, etc. but nothing has seemed to work. I can't figure out what's going on.
That said, I'm having a large group of friends over for a pizza party on Saturday night (it's Thursday afternoon right now). I typically get the starter in good shape 3 days before baking, make the dough 2 days before (TXCraig recipe) and ball the night before. I may not have this option now. FWIW, I do my bakes in a Blackstone oven.
What would you all recommend I do? Can I "bump" my starter with some IDY and still warm ferment at 65F, or would this be disastrous? I thought my days of using IDY would be long behind me.
Any and all advice is greatly appreciated. Thanks!