Seed ratio for a 75% hydration starter
I was wondering about what ratio to feed my starter...so far, I've gone on observation, and settled on something, but I think I've got way too high of a seed ratio: 100% flour 75% starter 75% water (i.e. 75% hydration). This is for a 14 hour (approx.) period. Then, for the next 10 hours, I feed a 100% seed portion, and 75% water.
Is there a recommended seed to flour/water ratio for a 75% hydration starter?
ps- I'm new here. Can't wait to ask and answer questions, if I have the ability to do so. I've been helping develop a bread program at work, and it's been a fun challenge. While not originally a baker, but a cook by trade, I have been reading and experimenting alot and am finding the experience very rewarding.