My standard starter refreshment (grams) is : 20 (starter) 35 (water) 35 (flour). This works OK, but I've been wondering about the effect of altering the starter amount up or down. I think that at present I have a "100 %" starter containing 29% of old starter.
Is my math right? Could I speed up or slow down the volume doubling by changing the starter amount? What is a starter ratio slanted towards a more sour outcome (or does the ratio matter)?
Thanks for any insights.