Nury's Rustic Light Rye math/starter question
Question regarding this recipe: http://www.thefreshloaf.com/node/5500/pierre-nury%E2%80%99s-rustic-light-rye-leader
Please excuse my ignorance. However, i don't know what 45 grams of STIFF starter is. I have a scale and weigh my ingredients so the 45 grams is not an issue, it's the STIFF starter part. My current starter I am not weighing the ingredients, I am using volume. My starter is 1 cup of starter refereshed with 1/2 cup water, 1/2 cup AP & 1/2 cup organic Red Fife. My proportion is 1 part old starter, 1 part flour, 1/2 part water. So I guess my question is what the hydration level of my starter, and is it a STIFF starter? If i'd like to replicate the recipe what should i add to my 1 cup of starter to make a STIFF starter?
I have a masters degree but it is definitely not in math... Hahaha
Any help would be appreciated.