Starter as a percentage of final dough
So far, I've been relying on reading and recipies (more or less) to slog my way through the sourdough learning curve. But, here's a question I don't remember seeing addressed.
When building a bread recipe, is there a rule of thumb for how much of the flour is from the starter vs. added later? For example, if my hydration calculations show I want 18 oz. of flour, should I make a starter with 6 oz. of flour and add 12 oz. (1/3 - 2/3) in the final dough? Is this affected by the hydration of the starter? (For example, if you use a wetter starter, use a higher percentage of starter to dough?) What effects should I expect by varying that ratio towards more starter or less starter?