Room temperature bigas with Reinhart's WGB technique?
So, I like to bake bread in the morning before I go to school. But it's a real pain to wake up a couple hours early to get the biga out of the fridge. However, I'm not sure why it needs to go in the fridge; lots of other bread recipes involve leaving bread out for far longer periods of time at room temperature. Particularly low-yeast artisan ones.
So does anybody have suggestions on doing this with the WGB recipes? Should I maybe put some salt in the biga to retard the fermentation? Or just use less yeast?