Help: How to convert my firm starter to liquid and more questions about my starter
Hi everyone. I began making a starter for the first time a few weeks ago using Reinhart's recipe in his book Artisan Breads Everyday. It is a firm starter but have no clue how many percent hydration it is as I am very bad at computing ratios etc. Basically his mother starter formula called for 2 3/4 cups (12 oz/340 g) flour, 1 cup (9 0z/255 g) water and 3/4 cup (4 oz/113 g) of the phase 4 seed culture. I've encountered recipes that call for a much more liquid starter around 100%. How do I convert a portion of my starter and turn it into 100% hydration starter? Also. it's been more than a week now and I haven't fed my firm starter yet is this ok? How regularly should I feed my starter or leave it unfed? I don't think I could keep up with a regular feeding schedule.
Another question, how long does the sour flavor come out of the starter? I used a portion of the new starter to make PR's crusty cheese bread but did not get the sour flavor at all. Will this flavor come out after more feedings?