Adjust levain and cold proof timing

- Baker x4ckl shared a sourdough trial: peak starter, autolyse with 350g 80°F water + 500g flour for 45 minutes, salt, frequent stretch‑and‑folds and a 15‑hour cold fridge proof. - They emphasise using kitchen temperature (80°F in the example) to shorten fold intervals and watching dough condition rather than strict clock times. - The thread reinforces that warm‑kitchen fermentation needs adjusted inoculation, water temp or fridge time to keep final proof consistent. (x.com)