I’m trying to adjust the ferment time for the “Tiga”, Tonys Biga, in The Pizza Bible, from 18 hours because it doesn’t work with my schedule. I’m looking at a 12 hour or a 24 hour starter. It seems like changing the yeast amount would benefit this. His is .07%. Would .1% yeast for a 12 hour ferment or .03% yeast at a 24 hour ferment be the proper adjustment? Has anyone tried this before?