Bread-Bakers v113.n029.7

I need some help confirming my math on how to convert a sourdough 
starter that I normally maintain at 100% for a recipe in a different 
book based on a starter built at 145%.  If I would normally add 8 
ounces of water and 8 ounces of flour, do I now add the same 8 ounces 
of flour and 11 5/8 ounces of water to make the conversion?  Also, 
can I do this conversion in a single feeding or do I need to feed the 
starter in this new ratio multiple times before baking?

Thanks in advance!