Hydration % question
I'm new with sourdough and awful at math, it makes a wonderful combination for it. I have a question for converting a wet starter to a firm starter. If my starter is at 100% hydration, that means I am feeding it equal parts flour and water....got that. However, I am getting confused as to how to change it to firmer hydration %. For example, if I want to change it to 70%, do I just feed it 100% flour and 70% water? Do I need to adjust those amounts to take in account for the 100% my starter is? I've searched around on the forums and I'm still pretty confused. Sorry if this has been asked a million times before. I appreciate any help....and I hope that I've worded this without being too confusing.