More sour with hydration
I recently converted my storage starter to 50% hydration to see if I could get a more sour flavor. Not sure how I should apply this to my reciepes. If reciepe calls for 280 grams at 100% hydration should I just bring it to correct hydration and weight with several feedings, wouldn't that bee the same as keeping a 100% storage starter, wouldn't that be less sour. Or should I just use same weight of starter and leave it firm just adjust liquid in recipe accordingly. I also realize I need to rise longer times to effect sour flavor.Just not sure how to handle the firm storage starter to keep it more sour.