Question regarding maintaining a 50% hydration starter..
Hi all.. Sorry for being a pest here.. Still wearing my learning cap..
So.. I'm trying to get my dough to be a bit more sour and was reading some of the old archived message threads including this one :
Lesson: Squeeze more sour from your sourdough
In there is a couple of steps to convert your 100% starter to 50%.. I did that but am not sure how to exactly feed it from there.. How much should I toss out and then what do I add? If I keep 50g of starter, is the (complete) ratio 1:2:1 (starter->flour->water)? or something else? If that is correct, I keep 50g of starter, put in 100g of flour and 50g of water.. Just want to double-check before I convert it into something else..