How much flexibility is there in the rise and fermentation times e.g. Can I feed the starter for 16 hours instead of 12 hours? Can I leave the first dough in the fridge for 20 hours instead of 12 house? And so on. I can understand that the times given should be minimum times, but are they maximum times too? Waiting for the prescribed times can restrict your daily schedule. Sure, give anything you want a try. You'll figure out how to adjust to your schedule as you go along. Since none of us has tested every variation, every time you bake it's research: record what you do, and the results. That way, you'll soon find your "sweet spot" of rise/temperature/flavor. Good luck - PJH

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