Starter quantities in recipes.
Why is there such a wide range in the quantity of starter for a various flour/water/starter recipes? I have seen recipes that call for a tablespoon of starter and other recipes which call for a cup or even two cups of starter. These are recipes for virtually the same amount of dough; a boule or a few baguettes. Generally 100% hydration starters, not the "firm" type starter.
I would appreciate any comments from experienced sourdoughistas. Thanks.