Hello! and recipe fix

Hi, Just a friendly note that the quantities of this recipe (http://www.thefreshloaf.com//handbook/san-francisco-style-sourdough) are off..  I noticed when the final mix was waay too dry.

300g of 100% hydration starter has 150 g of flour and 150 g of water

150 + 500g flour = 650 TOTAL fl

150 + 210g water = 360 TOTAL water

360/650 = 0.553846153....   x 100 = 55% hydration

The correct amount of water for 72% hydration should be:

650 x .72 = 468 - 150 = 318g of water 

also, 2% of 650 = 13g of salt instead of 10.  

Current state recipe copied below.

Formula:
White flour: 100%
Salt: 2%
Water: 72%
30% of the flour is in the starter. (I’ll give two recipes, one for starter at 100% hydration and another at 60% hydration)

Ingredients
White flour: 500 grams or about 4 cups
Salt: 10 grams or 1.25 tsp
Water:

• Using a wet starter: 210 grams or 1 cup MINUS 1 Tbs
• Using a stiff starter: 270 grams or 1 cup +3 Tbs

Starter: Two options

• Wet starter (100% hydration) 300 grams or 1 ¼ cup
• Stiff starter (60% hydration) 240 grams or 1 cup