If you boil a cup of water in the micro and add the dough to the micro, you will jumpstart the rising process. It might have taken a little longer as I assume you weren’t adding any discard. Depending how young/old the discard is, I’m sure it adds a little something to the rising process.
ETA..I might use warm milk instead of water next time.
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I normally do as you describe in the microwave, but for small amounts of dough these days, I’ve been proving it in the instant pot on the yogurt function.
It was so much yeast, though!
Agreed, a lot of yeast, I was surprised that it didn’t taste “yeasty”.
Well the IP certainly kept it warm!
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I would sub apple brandy or calvados, if either are an option. Pear and apples and a winning combo, in my book.
I might also go back to a low yeast overnight rise, less stressful for me in timing the bake 
Alexandra’s Kitchen adapted many of her recipes to it after the no-knead breads popularized it - eg in this white sandwich bread.
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Whatever is easiest and works for you. I think the recipe writer was in a hurry to have burger buns for lunch/dinner. For those of us with an abundance of discard, it’s a helpful use . I think there might also be a recipe on that website that is a more normal rise time.
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I’m going to try it again in a couple of days when I have eaten through this one. I liked how easy it was, and your sub for discard was very helpful!
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I’m going to try in a few days as well with increased hydration, tangzhong and warm milk. Think anything could go wrong?
I did make the last one with tangzhong but it didn’t quite get me to exactly what I’m looking for.
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Some extended family members like the khachapuri at this Carmichael restaurant:
