What is the difference between a starter at 100% or 166% hydration
I am currently making my first starter (http://sourdoughhome.com/startermyway.html ). I liked his method since it was primarily geared at a flour and water. I chose to do by mass and not by volume. I have been measuring out 1/4 of a cup of filtered water into a pyrex container and then zeroing my scale on this. I then measure out King Arthur Whole wheat flower tell the weights are equal (Tonight I want to measure how much flower I am actually using). While looking threw most of the blogs I keep seeing starter at 100% and 166%. My starter is pretty thick and all the posts keep saying pour out 1/2 of the starter. My starter is more like a sticky dough. I actually have to use my spatula to cut out 1/2 of the starter to re-feed. So after that background here are some of my questions:
Did I make a 100% or 166% hydration starter?
Can I split the starter in a couple of days and make a White Bread, Rye and/or Wheat starter? Do people keep different kinds of starter around or do you use the same base and change the flour you bake with?
Can I convert the starter between the 100% and 166%? Can this be done when you split off a portion of starter to make a loaf of bread?
PS on a side note did I pick a good way to start a starter (I know opinions vary). I just wanted to start the process and see what happens. Even if the starter does not develop by this weekend I am planning on baking a loaf of bread (no knead in a dutch oven).