noobie, very confused over recipes calling for "1 cup sourdough starter", do they mean pre-ferment?
So I've got a good healthy starter. I feed it once a day which is removing all of it but 50grams, then adding 100gms water and 70gms organic rye. Over the next 24hrs it doubles and I repeat the process. Now I have all this leftover starter I do not want to throw away. I then see recipes for pancackes and biscuits. They call for 1 cup starter + 1 cup flour etc. But someone here in new zealand says to me that that would be WAY too powerful, that they would only need 1 cup starter to make 75 loaves. So is the recipe right? I actually use an entire cup of raw starter? I don't want to cook something nasty or overpowering that makes me ill. If it's pre-ferment then why don't the recipes call for it. I'm not even sure how to make a pre-ferment that meets the requirements of said recipes so that I have "1 cup starter". Thanks for any help clearing this up.