great, I am sure I would have ended up trying to mix the two starters. You have saved me some potential disaster! No problem about the pizzeria, I would have only wanted to go if it was special. The good news is that I finally had great success with the ischia, caputo, room temp rise, and your recipe from when you first joined the forum. It was the best tasting dough I have made yet by far. I only used 1450g of flour per liter so I pretty much had to pour the dough out of my containers. It made for some unusual shaped pizzas to say the least! One of them had a tail, one of them was shaped like a boomerang. I am going to have to learn some new techniques to deal with a dough hydrated this much.