Starter - how to change the hydration level?
Dear fellow bakers,
I started out with a KA starter. I am feeding 1 cup of starter 4 oz of water and 4 oz of flour once a day. The starter is very active. By dividing the 4 oz of flour into the 4 oz of water, I conclude that my starter is at 100%. If this is not the case, please enlighten me, and then further enlighten me how to convert my current starter to various hydration levels given in bread recipes. For one thing, I'm stuck on how much starter to use in the equation. The KA customer service rep said it didn't make any difference, but that doesn't seem logical to me.
I am SO looking forward to your replies,