I am following Tony Gemignani's recipe for Pizza dough. For making a dough with a starter, he suggests making a Biga (which he calls "Tiga", link follows). Once the mixture is ready, he asks to let it ferment at room temperature for 18 hours. A few questions:
There is a connection between time, amount of yeast, temperature. Given that "room temperature" is not an exact measure, I guess that there should be some other measure of "when the starter is ready" and not specifically that 18 hours have passed.
18 Hours is really an inconvenient amount of time. If I start the Biga before going to work, that means I have to put it in the fridge in the middle of the night. If I start it later in the evening - I might be at work when it's time to put it in the fridge. So that's a really inconvenient schedule. I would prefer to use my fridge which has a constant temperature and have more control over the process and schedule.
Thank you so much!
Master dough with starter: https://www.epicurious.com/recipes/food/views/master-dough-with-starter-51255340