I leave it out until it looks ready to go (6-12 hrs, depending on the temperature in your home.
I have found that if you use 90% bread flour, and 10% wheat, the bread comes out much more airy. I also do 25min covered, and 25 uncovered. For the started I keep mine in the fridge, so I remove 25g in the morning, and feed it (this is a good time to feed your mother too). I leave it out until it looks ready to go (6-12 hrs, depending on the temperature in your home. If you keep it at 80 degrees you can accelerate it to be ready in about 6hrs.) By this time it’s around 8-9pm. Start your dough, do the 45 min rest, then fold, and voila! It’s perfectly ready to go in the morning! Love this recipe!