I'm sure this question has been asked to death... It took from 7am today till about 4pm for my 100% hydrated white flour starter to look good (almost 2 1/2 x rise). But I can't bake right now - I put it it the fridge and would like to start early tomorrow. Hope I don't have to go thru another 8 hour feeding cycle....
I have read that Ellie (of Ellie's Everyday) will take her ripe cold starter right out of the fridge and go with it. Any comments on that??? :-)
While I normally don't do it, I have on occasion developed a starter until it is ripe and put it in the fridge and used it the next day. IIRC , Vanessa Kimbell mentions this as a potential way to address timing issues.
Slowing it down with the fridge is a viable option, just be prepared for a longer bulk fermentation because your starter is cold and not at peak activity anymore.
You can also use a big part to make a sourdough pancake (just dump it straight in a pan, add salt, fry, done) and feed the rest. I guess a 1:2:2 ration should be enough, depending on how active your starter is and when you want it ready.
It’s not the discard - I just don’t want to go through another 6 -8 hour raise time.
Feed about 50% of what you did last time, put it in the fridge, bring back to room temp 1-2 hours before you use it. Should be fine.