Water amount in Leader's rye sourdough
I want to try some of the German breads in the book (Local Breads). The rye starte sais to use 80% water for the first days until the culture is stabled. After that' the water amount in the refreshment is 130 or somewht percent. is it correct? why does he begin with a 80% starter and convert it to 130? I am building a rye sourdough with my stiff levain so should I use 130% water?
Thank you very much!