I'm looking for a tool that will tell me how much sourdough I need based on the different temperatures the dough will be in and the time for each. More concretely, I want to proof the dough outside for X hours, then put in the fridge for Y hours (where naturally, the outside is warmer than the fridge, and its temperature changes in the summer vs. winter).
I found a spreadsheet at pizzamaking.com (based on Craig's model), but I'm not certain it is good for bread.
There are many here - but I don't know if it would fit you. You'd have to try and see what happens. Even I did one a while back (just bored). In short - whatever it is - make sure it's a good fit. Enjoy!