I did a little research and asking around, and I found out that I’d been feeding my starter incorrectly. This is the formula that I found:
Hydration percent = (water / flour) * 100
For you non-engineers, consider your water weight (not volume) to be 100%. Whatever weight of flour you put in there will be the hydration percentage of your starter. Soooo……
If i wanted a 100% hydration starter, then I would start out with whatever volume of water I wanted to add. This morning, I started with 8 oz. of water (I used my kitchen scale). To that, I added 6 oz. of white King Arthur AP flour, and 2 oz. of Arrowhead Mills Rye Flour, to total 8 oz. of flour. The consistency of the result was like a thick pancake batter:
Stir in your existing starter and you will get something akin to a quickbread batter:
This is a 100% hydration. If you wanted an 80% hydration, which would be considerably thicker, you would put in 80% as much flour as you did water. So, for the 8 oz. of flour I put in, I would have added 6.4 oz. of water (80%=6.4/8 * 100).
I know… math wasn’t my strong suit either.