Check my Math?
I maintain my starter using 10g previous starter, 50g water and 60g bread flour. This technique has been working well for me, as suggested by MiniOven. She also pointed out in a previous thread that this is no longer a poolish -- since it is not 100% hydration...
My question (Mini or anyone)
Is my starter considered 83% hydration then? (5/6 is ~83.3%) or how do I figure the 1:5:6 ration into a percentage? I realize this is probably 7th grade math, but 7th grade was a LONG time ago. ;-)
What's the simplest way to build it back to 100% hydration for baking?
Thanks to any/all who reply.