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I use 1 unit of starter for 2 units of water and 3 units of flour (which makes it 33.3...% in terms of starter to flour ratio). Works for me.
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Thinking about it I usually use about 50% but then I've had a lot of loaves go over. Used about half of that today and it was much slower and easier to control.
cgg
Polygon
@Thick_Hollins
What proportion of starter to flour do people here use? I just read this recipe recommending 50%. I have used 40% so far, but my last one (white) over-proofed, so I was going to try and slow it down by reducing it to 30%.
Maybe it's because my starter is new that it fluctuates a lot in activity.