old dough quantity - same as starter quantity?
Yesterday I fermented a pizza napoletana dough in RT with a tiny 0.66g sourdough starter (0.2% of total flour) (direct fermentation, no preferment). It worked fine. The dough doubled in 27 hours. But since it was not easy to weigh such kind of quantity yesterday, I thought I better try today to use a bit from the dough itself, instead of the starter, to inoculate tomorrow's dough.
If I switch a recipe from using a starter to using the old dough/pâte fermentée method, taking a piece of today's dough to ferment the next batch, what quantity should I use? is it supposed to be an equal quantity of the starter in the original recipe? (My goal is for the dough to be ready in the same time frame)