This is my first time trying to bake sourdough bread after feeding a mature AP/wheat starter I got from a friend. I fed the starter a 1:1:1 mixture with AP flour and let it rise in a very warm room(~84F) for a few hours. It nearly tripled in size, then I put it in the fridge, and took it out the next morning to bake with. I let it warm up on the counter for a couple of hours before making the dough.
I didn't realize until I was scooping the starter from the jar that I did not have nearly enough for what the recipe called for. I could only use slightly over half the amount called for.
How do I account for this? I assume the yeasts and bacteria will need longer to raise the dough since there's not enough of them? Can I simply double the rise time? Do I need to double the proofing time as well? The recipe also calls for stretching and folding every 30 mins. Do I have to modify this as well?