I use the starter irregularly, therefore the amount I take to make the dough changes every time: I work by taking a fixed amount of starter to feed further, and by using all the rest in the recipe.
However, even if the starter is fed with 100% hydration, the flour is consumed by the process: inevitably I won't have a 100% hydrated starter when I use it.
Last time I adapted the recipe (flour and water) by assuming 50% water and 50% flour in the starter, but I found out water was underestimated.
How should I adapt the recipes? or, what is the % of hydration in a starter, depending on its age since the last feeding?