OK, so what exactly does 100% hydration mean? If I combine 50g of water and
50 g of flour I get 50% hydration, by my calculations. I need 100% water to
get 100% hydration. What am I missing?

> In addition to Kenneth's suggestions I would offer the following.
>
> 1) Refresh your starter, building to about 800 grams at 100 hydration.