Timing of Starter in Sourdough
Need your advice on this. To make a starter for baking, I take a small portion from the mother starter that was kept in the fridge at around 4C (39F) and refresh it with the ratio of 1:2:2 (starter:flour:water). The temperature of my kitchen is averagely 30C (86F) and I observe that the starter usually take about 3 hours to double at this temperature.
Assuming the timing of each step is as follows: Autolyse 60mins, Add levain 15mins, Add salt 15mins, first stretch and fold 30mins, second stretch and fold 30mins, third stretch and fold 30mins, rest of the bulk fermentation 60mins. Total time is about 240mins until the BK completes.
Let's say I refresh the starter at 8am and by 11am it should double, so i were to work backwards, do you think it is advisable to add the starter at 10am, which means the autolyse will start at 9am because by the time the last stretch and fold completes, the starter's activities should peak and in time for the rest of the bk without any handling. If not, should I wait for the starter to double before adding it to the autolysed dough instead? The reason I'm suggesting this is because I can cut short the timing, probably by a couple of hours.