I usually make sourdough bread with a barm made and refreshed according to Reinhart in BBA. I am happy with the results, but would like to try other sourdough recipes, for example The Vermont Sourdough recipe in Hamelman's. It calls for a liquid levain. Is there a way to convert a part of my barm into a liquid levain, or do I have to start from scratch with a liquid levain recipe? I was trying to figure it out with a % hydration, but I don't know what hydration the barm is. I am sure it is somewhere between a liquid and a stiff.
Hope someone can help. Thanks, Fran