Hydration of a starter
How can you work out what is the hydration of your leaven? I made my normal sourdough recipe the other day but used a mixture of flours to use up opened packets. This time the slashes did not open up well and the bottom of the loaf had a big tear in it. Could the starter have been too wet? I do this as a hobby in a domestic kitchen and have to fit the process round my other kitchen activities and I don't have digital scales. So far I have been quite successful in my measuring/weighing/guess work.
Any help would be appreciated thanks.