I know there have been a couple of questions here before about what "counts" toward computing dough hydration % (honey, milk, etc.) but I always thought it was a no-brainer that starters and preferments (poolish, etc.) would be taken into account in published recipes, yet I still see some not do this, especially with sourdough starters.
For example if I see a recipe that calls for 1kg flour, 700g water, and 200g of 100% hydration starter, the recipe will often label itself a "70% hydration dough". But the reality is the final composition of the dough will be 800g water and 1100g flour, or 72.7% hydration.
Now I understand for baker's math, everything is always listed by reference to the dry flour, but I thought this was just for purpose of measuring and scaling.
Is it the case that the 2.7% difference (in my example) is just not considered significant? In my experience a couple of %s can make a significant difference in dough feel and end product, and thus if I read X% hydration in a recipe I would expect they've accounted for all water and flour in the final dough. Is that not a sound assumption? Is there really no consensus on this as the comment below suggests?