Waffles and pancakes using Reinhardt's standard starter
I am brand new to sourdough -- and breadmaking, really. I just got Peter Reinhart's new book last week and find it really great.
I have some leftover mother starter today and really wanted to make waffles ... but when I started to look up recipes, I saw notations for different types of hydration requirements for the various waffle recipes. I'm so new to this that this is fairly intimidating to me. I don't really know what hydration Peter's starter is at (all I know is that it is very doughy and thick, and it doesn't seem like it will work in alot of the recipes I'm finding online). I was using a different starter (via some very bad and unreliable instructions) previously ... the starter was almost liquid, and it did make some good pancakes, but the bread was lousy (thus me buying Peter's book).
Is there a delicious recipe I could use using Peter's starter? And is there another resource I can use for quality recipes using sourdough starter that's consistent with Peter's for things other than bread?
Per the hydration issue, and my lack of understanding ... if I get Peter's other book (the Apprentice) ... would that help? I'm also going to look a little more around this site and see what I can figure out.
I'm trying not to get too overwhelmed by all this -- that's the idea. If it gets to be too much to figure out I'm a little afraid I'll quit!