Starter one hydration and dough another is ok?
I have kept a 100% hydration starter for almost two years.
It is usually 10g starter to 20g water to 20g flour (50/50 Whole Wheat and All Purpose mix)
Four days ago I just started to make it thicker, I read on here 1:2:3 ratio some people use. So I have be doing 10g starter to 20g water to 30g flour. It is definitely thicker.........I'm not used to it being harder to mix and so much more sticky.
My questions are;
-What is the hydration % of my starter now and how do I figure that out?
-Being that this starter is a lower hydration can I still mix my levain like a normally do at 100% hydration and then my final bread dough at 75% hydration?
-Do you have to keep the hydrations the same? and what effect will it have if you don't?
Thanks for your time!