New to the Site After Reading for Five Years
I didn't want to jump in all at once, so I'm dipping a toe in. :) I love the family atmosphere of this site and the wonderfully helpful posts!
I have a timing conundrum. My starter takes about 3 to 4 hours to peak. On a weekend that's fine because I'm home all day and can easily add it to my autolysed flour and water mix. However, if I want to bake during the week, my starter peaks before I get home from work and doesn't pass the float test. I think I read somewhere recently that I could feed the starter the night before, let it sit out a couple hours to get bubbly, then pop it back in the fridge; then next day when I come home from work just get it out of the fridge and add what I need to my autolysed mix - - without passing the float test again - - and this would leaven my bread.
Has anyone else heard of, witnessed, or believe this would work? If not, is there a way to slow the starter so it peaks when I get home around 4pm? I am gone typically from 6am to 4pm.
Much thanks for any suggestions.