ww and rye starters hydration ratio

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I wonder if anyone uses a higher ration for ww and/or rye starters.
At 100% they're both pretty stiff and show little activity over days.

my rye starter does start out pretty stiff. but as the yeast/bacteria work on the flour, they do soften up enough and rise. i think as long as the flour is well hydrated, it should be ok.  at subsequent feeds, the starter that you retain will be softer.  

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I've found by the time min is going, the next time I use it, it's gone blue.
do you freeze or fridge?

if you're not baking every few days and feeding regularly definitely fridge and just feed once a week.  but why not also freeze some.