How long after feeding do people make their pizza?

[rsaha]

Apologies if this is common knowledge but I made pizza as good (or better) than I have ever made last night based on a completely different starter workflow. I varied some other things (it was a bit of a cluster ...) but I'm wondering specifically about starters.

I make neapolitan pizza using an ischia culture. Normally I take my starter out of the fridge in the evening before I'm making dough. I feed it the next morning (discard 50 percent) and make dough when I get home from work.

I had people coming for dinner last night and forgot my starter entirely so I was starting with a refrigerated starter and I had to make dough. I took it out of the fridge, discarded half and fed it, then placed it in a warm water bath to try to warm the glass container/culture. I then kept it somewhere warm for 3 hours and made dough.

When I usually make my dough I suspect (I don't see it as it's always when I'm at work) the culture has inflated and deflated by the time I get to it. This time I caught it clearly on the way way up.

So my question - does where you catch your culture in the post-feed process affect anything other than how fermented your dough gets. I do 24h bulk / 24h balled.

[texmex]

Apologies if this is common knowledge but I made pizza as good (or better) than I have ever made last night based on a completely different starter workflow. I varied some other things (it was a bit of a cluster ...) but I'm wondering specifically about starters.

I make neapolitan pizza using an ischia culture. Normally I take my starter out of the fridge in the evening before I'm making dough. I feed it the next morning (discard 50 percent) and make dough when I get home from work.

I had people coming for dinner last night and forgot my starter entirely so I was starting with a refrigerated starter and I had to make dough. I took it out of the fridge, discarded half and fed it, then placed it in a warm water bath to try to warm the glass container/culture. I then kept it somewhere warm for 3 hours and made dough.

When I usually make my dough I suspect (I don't see it as it's always when I'm at work) the culture has inflated and deflated by the time I get to it. This time I caught it clearly on the way way up.

So my question - does where you catch your culture in the post-feed process affect anything other than how fermented your dough gets. I do 24h bulk / 24h balled.

I generally try to take my starter out of the fridge the evening before, discard half immediately and feed, then about 6 to 8 hours later do it again. It will usuall double again in about 4 hours and pass the float test, at which time I make the dough. Sometimes my starter will float right outta the fridge if I have been baking a lot and the culture is robust, but I will still feed it and might be ready to go much quicker after just that first feeding.