Is it necessary to use a 100% hydration starter?
The recipe I used to create my starter was not a 100% hydration recipe. I didn't learn until later that this was the most common type. I tried switching it, but it didn't rise very well (perhaps I needed to give it more time?) Anyway, I used my starter for the other sourdough recipe on this site and it worked fantastic. I'm not sure if I need to get my starter to a 100% hydration or if I should keep it the way it is since I know it's worked before. I feed it using 1/4 cup water and 6 tablespoons of flour. Thank you!