Thank you very much for the quick response. simply have no idea how good the taste of Ischia fermented crust, is it tasted sweet as well? any alcoholic flavor? can you please be a little specific describing the goodness you are referring to?
the formula I am using is 65% hydration level, 2% salt, and 10% Ischia starter, that's it. once in a while, I really got a very tasty crust, however, it has to be consumed together with good extra virgin olive oil. I wonder the crust may be tasted flat without olive oil, which seems to me true when I baked the Ischia fermented crust without olive oil.
that being said, it doesn't necessarily translate the combination of Ischia fermented crust must be as tasty when consumed with extra virgin olive oil. usually I could not get the good taste once I obtained, even with presence of the olive oil.
the different part of the process I deployed than you guy usually does is I let the dough stay in fridge to let it cold rise. my understanding is lactobacilli works well under low temperature, therefore, I have been expecting good alcoholic smell out of the dough within 2 days cold rise, which didn't happen
today, I re-activated my Ischia culture, I think it's worthwhile to re-visit the entire fermentation to see if anything I went wrong previously, and eventually I will be able to manage my starter consistently reliable.