Anstellgut on Ploetzblog
I've recently discovered the Ploetzblog website. I've been baking with sourdough starters for awhile and have both firm and thin. I see that many of his recipes start like this (recipes are different, this is just an example):
100 g rye flour
100 g water
15 g Anstellgut
Mix and let rest overnight.
Another recipe might call for 58 g, 58 g, and 28 g. Still another called for 35 g Anstellgut-100% hydration.
My German is good enough to read recipes fine. My question is about the Anstellgut. Any ideas about the hydration he usually means? I'm thinking unless it says, it likely means a firm starter.
Any thoughts on this?