Keeping hydration with more flour to starter ratio?
TL;DR: looking for the ratio of flour:water:starter to give me 100% hydration but with more flour to starter ratio.
My bread recipe uses 100% hydration starter (or is it levain? - whatever you put in with water and flour when you make the bread). My schedule is to let the starter double over night so I can start making the bread in the morning. Since the weather is warming up, I want o give my starter more flour to chew on through the night. The question is what should be the ratio of water. If I use 2:2:1 (1 being the starter), then that isn't 100% hydration, right? (assuming 100% hydration means 30% of the total weight, so with 2:2:1, water is 40% or 33% more than with 1:1:1).