Newbie help needed
So I’ve made sourdough bread a few times following the recipe I found in Cooked, which I think is a variation on Tartine, the higher percentage whole wheat version. I’ve read several sourdough books and watched a ton of videos and feel like I have a very decent understanding. I was planning on building an overnight leaven tonight but my starter timing is a head of schedule and right now I basically have 200+ grams of starter at peak right now. I feel frustrated at my lack of understanding of the timing. I know I can use the fridge for bulk fermentation or for proofing to change my timing but as for what to do right now I’m feeling paralyzed because I don’t feel like I have mastered the timing aspects. What would you do right now? Go ahead and build a leaven now? That would mean doing stretch and fold overnight? I don’t really want to do that instead of sleeping. Haha any words of advice?