Converting Hamelman's Liquid Levain to a 50%
So, I thought I could do it, but I am a bit untrustworthy of my skills. I am looking at converting my liquid levain from Bread by Jeffery Hamelman, a 125% white starter to a 50% firm starter. I thought I could do it, but I am afraid to mess up and wreck my dear, dear starter.
So what I am seeking is anyone know what measurements of liquid levain, to white flour to water I should use to switch my 125 to 50? I was thinking along the lines of:
225 G Levain (Original 125% levain)
150 G Flour
125 G Water
Am I close at all? I am looking for a starter that I basically mix and then knead for a few moments to pull it together.
Thanks a bunch!