Hello! I have a very stiff starter (fed at 67% hydration) and I am having trouble calculating what I would use in a recipe. For example, lets say a recipe calls for 500g of flour, and I have 220 grams of my stiff excess starter I want to throw in. How exactly do I figure out how much flour and how much water is in that 220 grams of starter? Do I just multiply 220 by .67? I am so lost.

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