How to convert a recipe from "firm" starter to 100% hydration starter?
I'd like to make Susan's Ultimate Sourdough (see her blog here). Her recipe calls for 12g starter and 175 g water, from which I assume she is using a small portion of firm starter. She says "Starter is...1:3:4 (starter, water, flour)".
I have a nice 100% starter that I'd like to substitute in the reicpe. I've found postings about how to turn a liquid starter to a firm starter, but nothing about altering actual reicpes. How can I go about converting the reicpe? In addition, what quantity of liquid starter would be appropriate. I've seen recipes that call for everything from a tablespoon of active starter to two cups!
Any help on the recipe and the concepts involved would be very much appreciated.