i have a general question to all those experienced bakers.

let's say a recipe says to let the dough rise until doubled, or about 2 hours. then punch it down/fold andd let rise again.

what if my schedule is such that i have to do the folding before the dough has doubled in size? can i compensate with a longer 2nd rise?

i'm making a ciabatta and i see that the ponsford recipe calls for folding at 20 minute intervals for an hour. how would this differ from doing all 4 folds at the same time and letting it rise for an hour thereafter? 

I am trying to nurse my sick starter back to health and not getting the results I want.  About 10 days ago I started a vigorous attempt to revive my barely living starter.  I have been using 1/4 c. of starter, 3/4 c. flour and 1/2 c. water. I let it sit out for 12 hours and then refridgerate it for the next 12 hours.