French Culinary Institute book
The book is called Fundamental Techniques of Classic Bread Baking.
The book's recipes use a starter (levain) at 125% hydration. My starter is 100% hydration.
I am assuming that I can change it to 125%. If my refresh is 4 oz starter and 4 oz of flour, then I would multiply 4 oz x 125% which would be 5 oz of water.
Am I correct that I can change the hydration to 125%?
Once I change it with 4 oz starter, 4 oz flour, and 5 oz water, I have to wait until it doubles to be able to use it? Am I right? Or can it be used as soon as I changed it to 125% which the recipe in the book calls for?