hey there, i usually make pr's basic sourdough which is made from firm starter but i've read lots of recipes here which demand a 100% hydration ripe starter. what is this? i understand 100% hydr. is feeding the starter equal weights of flour and water, right?! like, i feed mine 250gr each flour and water to each 250 gr of starter. thanks for clearing this up!
is a starter that is ready to use. In a firm starter, it will have domed and receded a bit; in a wet starter, it will have started to pucker at the top. When it's ripe, you need to either feed it or use it.
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