Adapting Recipes for 100% hydration starter
I have an active and happy 100% hydration starter that I created using the old pineapple juice method.
I would like to bake some of the breads in Reinhart's "Artisan Bread Every Day" book, which uses a "mother starter" that is (I think) 66% hydration.
Rather than create a mother starter, I think I should be able to adjust the recipe(s) to use my starter, but I am unclear on how to do that.
For instance, the "Pain au Levain" recipe calls for 71g of mother starter + 142g bread flour + 85g ww flour + 151.5g water.
By my calculations the mother starter is about 47g flour + 24g water. But how to adjust for my 100% hydration starter?