Determining the Hydration of an Existing Levain
Does anyone know how I can determine the hydration level of my levain?
I was given a starter by a friend some years ago, along with instructions on how to refresh it. As I've gotten more serious about my baking, I've wanted to figure out the actual hydration level so that I can make adjustments for various formulae, etc.
It occurs to me that maybe I can just use my friend's ratio of H2O/Flour used in refreshment as the basis of the hydration level. Do I assume that the existing starter has the same ratio, or will the combination of existing starter + new flour & water have a different hydration level than the new stuff added.
In other words: Say I add 100g flour & 130 g water each time I get the starter ready to bake. Can I assume I've got 130% hydration?