How to create levain that will ripe after 13 hours
I want to prepare the levain when I wake up and start making the bread after getting back from work. The average temperature is 28 Celsius at home (average, actually more like 30 for 6 hours and then 26 as the air condition is used).
What should be the percentage of starter to flour ? What should be the hydration? (if possible, in numbers, to get 300g levain, so there's no mixup of what percentages mean, )