Two sourdough questions
I've started a new sourdoug a week ago and i have now a healthy and active culture (Whole wheat flour, 75% hydration).
I want to convert it to a white flour starter and I'm having troubles in deciding what hydration should I go for. I had a stiff sourdough starter for a year or so (55% water) and I thought maybe in this new one, a more liquid starter could be more convenient for baking.
So, what hydration starter are you using and think is easy to convert to other hydration starters as needed?
Another question is how can I prevent stiff sourdough from getting a dry skin in the refrigerator like sometime happens?
Thank you and have a good week!