Ah, I see. Thank you.
I was not aware that a more acidic dough (i.e. starter based dough) will not brown as much (I guess all other things being equal, etc.). Interesting, I will have to surf around to see if I can understand the science behind that.
To extrapolate, do you think that means, again AOTBE, I would get more browning and/or faster bake with Caputo in my WFO if it was a yeast based dough? I have never tried that.
PS BTW, I went through the same thing a couple of years ago following Varasano on the cold ferment with starter and no IDY. After a few poorly risen bakes, I added in the IDY to the Varasano (continuing to use starter) and, whaddya know, the dough rose beautifully.