How to determine amount of mother starter to use to build a levain for STIFF/dry sourdough starter? I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in order to prepare a levain of those quantities?
Well, in case anyone is interested, I managed (finally) to find an answer. Apparently, you don't dilute a stiff starter but just measure the required amount from the mother starter.