Sourdough and Starters

Should I adapt the percentage of starter used if I change its hydration?

High Hydration Help

Starter gone bad?

(Another) Newbie trying to grow a sourdough starter - looking for feedback

Larger structure at top of finished loaf

standard proofing temperatures

Retard levain in the fridge?

Mold issue

White mould growing on sourdough bread

Hydration versus Ratio - a question!