KA starter to Peter Reinhart?
I recently bought a sourdough starter from King Arthur and got it going. I was wondering how to convert it to be suitable for the recipes in Artisan Breads Everyday. The feedings consist of a 1/2 C water and 1 C flour. If you want to see the more detailed instructions, here's a link: http://www.kingarthurflour.com/tips/sourdough-tips.html#a3
There's nothing in this book about the hydration of the starter so I'm at a loss how to figure it out.