If my maintenance starter refresh is 2:1:1, when would I have 100% hydration discard? It seems I should be maintaining 1:1:1 so I’m more ready to bake from these recipes.

Thelma - My ratio is 2:2:1 (flour/water/starter), maybe that is what you mean? But in any case, as long as the ratio of flour to water is 1:1, then that is 100% hydration. (I need to do a post about this soon but hydration = amount of water relative to flour, so 100% is equal parts.)

Yes, I meant 2:2:1. For instance I just refreshed with 75g starter, 150g flour and water. But to make these pancakes or “the loaf” I’ll have to make some starter that’s 1:1:1. So now i wish I had refreshed with 75g, 75g, 75g.

Thelma. Sorry if it's still not clear, but the ONLY ratio that affects hydration is the one between flour and water, how much starter you add does not affect the hydration (assuming it too is 100% hydration). 2:2:1 flour/water/starter and 1:1:1 flour/water/starter are the same hydration. How they are different is in the _inoculation rate_, ie, the ratio of starter to flour and water.

This is so good. Don't be like me and make the mistake of actually using a whisk to incorporate the wet into the dry because picking out all that trapped batter was not fun. (But I think people following this blog actually know things like this already)

My mom used to make sourdough pancakes when I was a kid. I can't wait to try these!

I may cut this recipe and half, to make for the two of us....pancakes for dinner!

If my maintenance starter refresh is 2:1:1, when would I have 100% hydration discard? It seems I should be maintaining 1:1:1 so I’m more ready to bake from these recipes.

Or am I totally misunderstanding hydration?

Thelma - My ratio is 2:2:1 (flour/water/starter), maybe that is what you mean? But in any case, as long as the ratio of flour to water is 1:1, then that is 100% hydration. (I need to do a post about this soon but hydration = amount of water relative to flour, so 100% is equal parts.)

Yes, I meant 2:2:1. For instance I just refreshed with 75g starter, 150g flour and water. But to make these pancakes or “the loaf” I’ll have to make some starter that’s 1:1:1. So now i wish I had refreshed with 75g, 75g, 75g.

Thelma. Sorry if it's still not clear, but the ONLY ratio that affects hydration is the one between flour and water, how much starter you add does not affect the hydration (assuming it too is 100% hydration). 2:2:1 flour/water/starter and 1:1:1 flour/water/starter are the same hydration. How they are different is in the _inoculation rate_, ie, the ratio of starter to flour and water.

Oh wow! Thank you for making that distinction. I _was_ totally confused about hydration! So happy I asked, and thank you for such a clear answer.

This is so good. Don't be like me and make the mistake of actually using a whisk to incorporate the wet into the dry because picking out all that trapped batter was not fun. (But I think people following this blog actually know things like this already)

Just made these for breakfast today, they were a hit! The lemon zest really adds nice citrus notes.