Is firm starter more potent that a 100% starter
In recipes that call for a firm starter but don't specifiy, what is the purpose of the firm starter. Do you get more "bang for your buck" so to speak with a firm starter vs a standard 100%?
I'm becoming more familiar with using a starter and my bread gets good oven spring, but now I'm faced with a recipe that calls for a firm "levain" which I believe is another name for starter. They don't specify how firm. Can't I just use the 100% and modify the recipe by reducing the amount of water or will that have an impact on the rise I ultimately get when I assemble the final dough for baking?
Is there a general rule of thumb for yeast vs starter amount? Specifically tuned to hydration of starters? use X starter to replace Y yeast?
I'm determined to get a handle on this.