Sourdough and Starters

so I have a 60% hydration rye starter that is 20 % 60-65% and 100%. mother, water, flour. It was actint very nice at 100% hydration, but after the change its now very slow. But the change is still new, so it's still probaly adjusting. Iv been feeding it at 50g of flour. Not sure if I should scale up so I can get the mass effect and possibly get a healthy and taster starter. I just don't want more waste 

i like my bread to be only slighty sour, mostmy in the after taste, nice and nutty and sweet. 

maybe you fresh loafers Can help me with my pore math skills. 

if you have 215 g of leavin in a final levain build and want to build up to that, how do you caculate that If it's 20 percent starter, 60 % water and 100% flour. In other words how much flour water and starter do you need to total 210 grams. Is there an easy way of calculating that?

so iv been baking for 2 months now and am having ok success. Im trying to find some  formulas for traditional pheastant style french/ Italian bread. More so french. 

i mill and sift flour to achieve roughfy 87 % extraction flour, as well as 100 whole wheat. I love the flavor of mostly whole grain bread but love when it's slighty  chewy, mostly tinder. Crunchy crust and some good crumb structure,. I don't like sour bread, I aim for only a hint of sour at the end of the bite.