100% or 166% starter
Hi. I'm not new to sourdough, but I've not baked with it in over 10 years. Last time I developed and kept sourdough, it was 100% hydration starter. And, all my recipes were based off that.
Ten years later, I've lost all those recipes and I'm starting to feel the urge to start again. The question is, should I do a 100% hydration starter (by weight) or do a 166% hydration starter (by volume). I'll have to use all new recipes - have a few from this forum and from KA's website that I want to try. However, most recipes don't specify which type of starter they're using.
What's most common starter used in readily-available recipes?
Do you have a preference as to which typer of starter to use?
I know ultimately it doesn't matter, as I can always do the math to adjust the recipes to either starter. But, I'm curious as to what y'all think.
Hope everyone is staying safe and sane.
self-quarantine day #35