I am new to sourdough and am struggling with hydration math! Can any kind poster help me with a few dumb questions? I have an established white starter at 65% hydration. I have not yet baked with it and am now ready to take the plunge. For my chosen recipe (Emmanuel Hadjiandreou's Seeded Sourdough) I require 160g of starter. Can someone tell me how to build some starter for baking at 65% hydration (2 feeds at 12 hour intervals?) to arrive at this 160g. I know, I'm dumb!! The recipe does not specify a particular starter hydration. Also, is it possible to change the hydration of my mother starter, and if so, how would I do this? Or can I just bring the hydration up as necessary for different recipes? I have a new rye starter currently under way, which is 100% hydration. Don't want to end up with a frig full of different starters.
I am boning up on hydration, having just come to grips with bakers %s. I will get there.
Thanks to anyone who is willing to help