Should I adapt the percentage of starter used if I change its hydration?
I usually use a 100% or 90% hydration starter when I bake my breads. Now I want to experiment with more liquid starters, with around 150% hydration.
My basic bread formula is this:
20% Starter at 90% or 100% hydration
When using a more liquid starter, should I change the percentage of starter in my basic recipe, to obtain similar leavening results?