The 18 hour ferment time for the starters is really proving to be problematic for me scheduling-wise. Does anyone have tips on how to time this?
For context, I make pizzas on Sunday evening (lunches for the first half of the week...), which means that I need to make my dough on Saturday in order to allow it to rise for an adequate amount of time. Consequently, I have to make the starter sometime on Friday. I leave for work at about 8am and don't get back until closer to 6pm (sometimes later).
If I make my starter in the morning before I leave, say at 7am, then I need to use or put it in the fridge at 1am. I'll admit it, I fall asleep and I wake up on Satruday morning with a 24 hour starter. If I wait to make my starter until I get back from work, then it's ready at noon on Saturday. However, I'm often working then as well, so I'm likewise left with (on paper at the least) an overly fermented starter.
Can I put the starter in the fridge earlier, like 10pm, and then get it out the next morning to let it warm and ferment for a couple more hours? What is the harm of using one that sits for too long? How do I know it's fermented for the enough time, but not too long?