Keeping Two Starters @ Different Hydrations
Hey all –
Wanted to try and get some opinions from some of you.
Do you think it's worth keeping two starters at separate hydrations or just convert a few feedings before a bake?
Right now I have one at 80% and another at 100% hydration.
I'm thinking it might be easier–and use less flour–if I only kept my 100% hydration and converted to other hydration levels a few feedings before a bake.
For example *I think* this would be the right way to convert my 100% over to 80%:
Take 20g of my 100% hydration starter (10g water, 10g flour) and feed it 70g of water and 90g of flour to total 80g of water and 100g flour.
Let me know your thoughts!