I am playing around with my starter percentage lately. 1.5 gives the best flavor but it seems extremely active. This ball was in bulk for 24 and in ball for about 18 at 63-65 degrees. If I back it off to 1.3 it doesn't give the rise I want and tastes chewy.
What do you think of the activity level of this ball? I'm trying to keep the dough balls on a 48 hour schedule for the sake of timing