what is a ripe starter?
hey there, i usually make pr's basic sourdough which is made from firm starter but i've read lots of recipes here which demand a 100% hydration ripe starter. what is this? i understand 100% hydr. is feeding the starter equal weights of flour and water, right?! like, i feed mine 250gr each flour and water to each 250 gr of starter. thanks for clearing this up!