I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (the original directions called for 35g rye flour, 15g AP flour and 50g water), so in my new starter, I upped the amount of liquid by 25g.
Does hydration affect the fermentation process? Or rather, does over-hydration affect the process? Are there sourdough starters that are very liquid?