Pain de campagne (FWSY)
Hello, everyone. First time posting here so if I'm posting this in the wrong place, please let me know. I've been working my way through Forkish's Flour, Water, Salt, Yeast with good success so far. I'm at the point where I have reached his pain de campagne recipe. My starter uses 100% hydration, whereas my understanding of his starter is that he uses 80% hydration. I'd rather not use his method for developing a starter since I already have mine going. My question is: Is it worthwhile for me to reduce the hydration at some point in the recipe to account for this difference or does the amount of starter used make it negligible? If I do reduce the hydration am I better off reducing it in the levain or in the final dough? Thanks for any help!