Salt in the leaven?
Hamelman mentions this as a technique to slow down the levain culture during warmer humid months. That describes my part of the country. I don’t want to slow down my starter, but I’d like more time to use my pre-ferment. It’s usually ready in 3-5 hours. By 10-12 hours it’s pretty mature and getting sour. I’d like to make it the night before, and still have time to autolyze longer in the morning, say 14-15 hours before using it. Has anyone tried it, and if so, how much salt did you add?