Stiff Starter Mainenance
So its really easy to feed a starter @ 100%. Just half water and half flour and your inoculation at the rate you desire.
But what is a simple math formula for maintaining a stiff starter? I've heard one in the past but can't recall it. I mostly maintain @ 100% and if I desire build a stiff levain from it. But it would be nice to know this so if I have a levain @ 60% hydration and want to build it I don't have to break down the numbers.
Any help here greatly appreciated