Extending fermentation with less yeast and more time
I've read somewhere that you can calculate extended rise time with the following:
amount of yeast for original recipe * rise time for original recipe = amount of new yeast * rise time for extended modified recipe
So for grams and minutes it might be something like:
5 * 60 = new yeast * 120 where a doubling of rise time would use half the yeast at 2.5 gr.
My question concerns which rise time? I imagine it is bulk fermentation but does that mean that after shaping proof time would be same as original?
How about when a starter, biga, poolish, or equivalent is involved? Does that yeast get modified too?