Hi Angela, if you omit the yeast I would aim to add starter that is at its peak of rising, or just starting to fall. I expect that you will need to extend the bulk rise (after the autolyse and before shaping) to more like two hours, with a fold half way through to strengthen the dough. If need be you can add another folding session (as described in step 5) as part of your preshape routine. Look for the dough to be rising and becoming airier in texture as a good sign that it is ready to divide and shape. From there it should work fine to refrigerate the dough and proceed with the recipe as written. 

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