Hi Craig, I tried 2% ischia and so far I am having the same problems - as soon as I ball up they start sagging,, and within a few hours they are like thick pancakes. I will try bulk for 36hrs and see if that helps.
I do suspect there is something else going on, like my preparation of the starter. It has crossed my mind that when I use the starter it is overacticated as it is super bubbly. maybe I should prepare the starter at 65F to slow down the fermentation a bit ? I always prepare at room temp but am starting to question that