Liquid levain vs. stiff levain
Is there a standard hydration level for a liquid levain vs. a stiff levain? I was reading Leader's Local Breads this morning and noticed that his liquid levain has about 130 % hydrated vs. his stiff which has about 50% hydration. I've also been readin Michael Suas's Advanced Bread and Pastry and notice that some of his SD formulas call for a liquid levain while others require a stiff starter.
I realize there is probably not a rigid standard, but perhaps someone has some knowledge what constitutes one vs. the other. I'm also interested in knowing if a book discusses these terms. Oddly enough, Suas' book, which is very comprehensive, doesn't define the differences.