100% hydration of whole sourdough starter?
I'm trying a sourdough starter with a combination of organic rye and organic wheat berries [gound very fine] and my well water. For convenience I decided try it with 100%, or something close to it, hydration. Are there good reasons not to do this? I just decided it would be easier measure and handle that way. It seems to be doing fine so far. Will it cause problems later when I try to follow a specific recipie that suggests a specific prrcentage of hydration? This p o v in baking is new to me but it sure seems like a better way to do things. How does the thinking or the math go when using my starter in the above situation? Thanks for any input.