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Thanks for the reply. I've been using King Arthur flour and I'm not sure where that falls on the hardness scale. Maybe my starter is a bit more hydrated, but I was still surprised at the amount of extra flour I had to add. I'll have to check my starter compared to your reference.
Great website, also!
My standard recipe using a starter is 70% hydration, 2.5% salt and 8% starter. Pizzamaking.com has a great tool that will give you weight measurements based on the amount of dough you want to make. I usually make 2 310g balls and for that it would be 335g flour, 227g water, 9g salt and 50g starter. After the autolyse, I add the starter and salt then place in a clear tall container. Every 30 minutes I do 3-4 folds ala Tartine until my hands come clear of dough, usually 3-4 hours. I then make up the 2 balls and place in lightly oiled glass containers, then into the fridge for 3-4 days. Bring up to room temp and cook off as desired