How long can i wait to pitch?

I suddenly came up with some time tomorrow to squeeze in a brew session before work. Since this is spur of the moment i did not have enough time (as i am at work right now) to make a yeast starter and get those puppies working. I am planning on brewing a saison that i hope to be in the range of OG 1.085 or so, so i know a yeast starter is essential. So should i scratch the saison and brew a lower gravity beer or should i brew it, make a starter and pitch the following day or longer?

If you are going to store the wort I would find a way to keep it at 40 degrees or so just like a refrigerator to prevent bacterial growth. If you can't do this I wolddo a lower gravity beer. This is just my opinoion of course.

I think you will risk contaminating the batch. You might get lucky, but I'd brew something lower gravity so you can pitch without the starter on the same day.

Thanks guys I decided to go with a brown ale and save the saison for next week so I can make a two stage starter!

What you were proposing is the no-chill method. It has been talked about extensively on here and it is possible to do, and many people do it with regularity. It originated in Australia, where they can't waste water. So, if you run into this again, yes, you can do it! More info: https://www.homebrewtalk.com/wiki/index.php/No_Chill_Method and here https://www.homebrewtalk.com/f13/exploring-no-chill-brewing-117111/