Sourdough starter hydration question
A few years ago, I had a starter from KA that I kept at 100% hydration, used in baking, then let fizzle out. I recently (about a month of so) built up a starter on my own and have gotten it to the point where it is vigorous and raises breads nicely. This starter, too, is at 100% hydration (I feed it 1:2:2).
My question is about the hydration level. I am curious to know the advantages and disadvantages of keeping starter at various hydration levels. It seems many on here, and a lot of the masters, tend to keep stiff starters, rather than liquid.
I bake often, but usually keep the starter in the fridge with feedings 1x/week, if that makes a difference in deciding what hydration is optimal. I feed it white flour, though I did give it a couple WW boosts during the build, and would consider a mix of WW, Spelt, Rye, and AP for feedings.
Just curious from others about what the optimal hydration level(s) is/are and why.