Re: Sourdough starter quantity predictive model

I cold and room temp ferment my doughs using my culture.  I will say there is something very satisfying about building a sourdough pizza dough same day (8-12 hours), it rises fairly quickly and proofs perfectly based on Craig’s chart.  I tend to use cold ferment now a days if I plan to eat pizza day after day after day.  The last 4 portion batch of dough I made ended up making 1 pizza, the rest turned into garlic knots (knot that I am complaining!) so I am starting on the room temp schedule for pizza when I want it (meaning, I mix the dough in the morning and bake the pizza in the evening).  Both work fine, and I found that my SD starter inoculated doughs performed about on par with my commercial yeast doughs in the fridge.  I have had some 15% inoculated doughs go in the fridge for 9 days max, and obviously the dough was much more degraded at that point, but still built a fine pizza.  I generally use 15% culture for cold ferment and 25-30% for same day.