Hydration versus Ratio - a question!
Hello - I'm relatively new to sourdough and this forum has been super helpful! A big thank you to everyone here.
I've got two starters going for 2 & 4 weeks respectively. The 4 week one (Marvin) started with WW and then has been being fed 50/50 WW/AP.. took a long time to get started, but I think is finally fully functional and mature. The 2 week one (Ella) is a Rye starter that was ready at Day 7. After trying Marvin on a focaccia and a boule around week 2 and failing miserably, I made a great boule with Ella. I'm trying focaccia again with Marvin today, I think it's looking solid.
Here's my question! Now Marvin is pretty active, I've had to feed 1:2:2 and even 1:3:3 to keep him from rising and falling again too quickly. If I'm feeding at 1:2:2 or 1:3:3, are those still considered 100% hydration starters? I think yes, but I'm unsure if the starter counts as 50/50 water/flour or not.