%starter in dough
Okay I've been making a yeasted 1.6kg dough at 60% hydration. To transform it into a sourdough, I found this at Wiki:
"...Finally, the starter is mixed with flour and water to make a dough of the desired consistency. The starter weight is usually 13 to 25% of the total flour weight, though formulas may vary. ..."
Would that % of starter be in the ballpark for sourdough?