100% and 50% Hyd. Starters
I am new to Sourdough and have been looking at this site for the last couple days. I made a starter about 9 days ago. The starter is very active and I can not wait to start making bread. I would just like some clarification on a couple things. The hydration % of my starters, feeding, and a couple others. I have read SO many threads and my head is ready to explode! The following is the recipe for my "Mother" starter:
2tbs. ww flour
mix and let sit 24hours
Take 1/4c starter(throwing out the rest)
1/4c flour(half ap and ww)
mix and let sit.
Day 7 use.
From what I have read on this site, the starter is at 200% hyd. Am I correct? I then took 100gr of starter, water, and flour to make a 100% starter. Is this correct? To make the 50% hyd starter would I take 100gr starter, water, and 200 gr. flour?
Now feeding the starter. If I take out 50gr of 100% starter I should replace it with 50gr. water and flour? For the 50% starter if I removed 50 gr. starter I would replace 50gr. water and 100gr flour. (The numbers are just for example other than the recipe for the Mother starter.)
I am looking for a sour Sourdough. I read JMonkey thread on getting more sour out of your Sourdough. One of the tips is using a firm (50%hyd.)starter. I made a firm starter yesterday and left it on my counter. I fed it this morning and left it to sit. How long can I leave it on the counter feeding it once a day? I plan on making bread with this starter on Tuesday. I am having a hard time finding recipes using firm starter. Could anybody suggest a recipe for a white Sourdough using a firm starter?
I am sure I will have a lot more questions not too far down the road.
Thank you very much for any and all help.