Hydration Level: Starter vs Dough

Hi All!

Brand new to this, so sorry for a dumb question:

For hydration level, I keep seeing 70-75% as a solid range. Would this mean:

A) Starter is fed 1:1:1, but when you make your bread dough, you use a ratio that brings the dough down to desired hydration.

B) Starter is fed 1:1:0.75

Bonus points if you let me know favorite recipe/hydration level/any other tips.

Thanks in advance for dealing with and answering my very beginner question :)