How to Adapt Starter Feedings for a Recipe
I have been building a starter for a week now. I am on vacation and decided it would be cool to bake some good bread for my hosts.
I am following a recipe that advises me to mix the dough at 5pm so that after bulk fermentation it sits in the fridge for about 14 h so I can start baking in the morning.
I've read everywhere that you should use your starter at it's peak. That usually happens after 12h of me feeding it. So, My question is:
Do I have to wake up at 5am in order to have the starter ready at 5pm for me to start mixing?
That sounds awfully inconvenient.
Is there a better way?
I hope I have expressed my question well enough.