A simple question/confirmation, must have been asked many times before, I think I did a lousy search. Sorry! :)
I keep my starter at 75% hydration, some recipes call for 75% starter some 100%... for example if I wanted to bake a recipe that called for 200g of 100% hydration starter, and I have around 30g flour - 22g water starter weighing about 55g (give or take with the bits left at the bottom) and I take 40g of this out and refresh it with 80g water and 80g flour to achieve 200g.. I don't get 100% hydration right? and I need to add some more water or take away some flour?