The answer to my question is probably already lurking somewhere, but i couldn't find it. So here we go:
Usually I will do a Detmold 3-stage process to refresh my starter and feed it up to the amount needed for any specific recipe I want to bake.
This means varying amounts of flour and water (and various temperatures) at the 3 stages. Before I bake I take a bit off the third stage and put it in the fridge as a starter for my next bake. Then I make my dough as usual and bake.
Now the starter I have in my fridge is not at 100% hydration but whatever the third stage was where he got plucked from.
How do you people get always starters at 100%?
Do you calculate madly to add the extra water or flour?
Or how do you operate this?
Looking forward to enlightenment