Hey Craig, I had a similar question (and thanks) to Everlasts:

Craig, thanks for posting this. Your generosity in sharing information continually blows me away. Per the Multiple Stage Starter Prediction Model, if you were to bulk ferment at 65F for 24 hours, then ball and ferment for another 24 hours at 65F, then proof for 3 hours at 75F, the model calls for 0.6% starter. Don't you usually recommend 1.3% for this fermentation schedule? Am I overlooking something here?

Damian

I have been using your method of approx. 1.3% starter, 60% hydration, 24h bulk ~65-66F, 24h ball 65-66F, then a couple hours around 80F and been very happy with the results.

I am probably using the Multiple Stage model incorrectly, but if plug in 48h @ 65F and 3 h @ 80F, it tells me I should only be using 0.5% starter.

Alternatively, if plug in only 48h @ 65F, it has 1.1% starter so closer to the 1.3%.

Should the last couple hours bringing the dough up to temp be ignored from the equation?

Thanks,

John