100% hydration starter vs mother starter
I'm new to sourdough bread baking and I'm a little confused about one thing. I've recently made my first mother starter from Reinhart's book and successfully made a very nice 100% Whole Wheat Sourdough Hearth Bread.
Now, I've found a bagel recipe on the forum where there is needed 100% hydration starter. How can i make this from my mother starter? I've seen this 100% hydration starter in a lot of recipes and couldnt find how to make it from my mother starter.
Could you pls help.