questions about controlling the activity of preferments through the inclusion of salt
I need a method of controlling the activity of preferments in a warm environment -- 26.5C/80F (yes, it's that warm in my house). I would rather not refridgerate the biga since I understand at those temperatures it takes several days for it to peak. The smallest amount of yeast I can reliably measure is 1/8 teaspoon, which I imagine ought to be fine enough for larger batches but not the smaller (test) batches I'd like to make right now. I have heard that salt will retard the action of yeast, which makes sense given the preservative action of salt. What I am not clear on is whether salt simply slows down the biological action of the yeast proportionally across the board, or whether it changes the nature of the biga in ways other than just the time it takes to peak. And what amount of salt is good to start with? Should it be based on the amount of yeast present, or based on the amount of flour in the preferment?
Any help on the matter would be appreciated. What information I have found regarding salt in baking and preferments tend to not treat those two together.