I'm about to convert some wet starter into stiff in hope of achieving the elusive tangy flavor I've been after, but I would like to use it in the "Extra" Tangy Sourdough Bread Recipe on this site (1) because I'm now used to it, and (2) to get a better comparison to see how much difference the starter makes. (I omit the sugar and sour salt and extend the refrigeration time to 24 hours, by the way, but am still getting only a very mild sourness.) How much stiff starter should I use? Do I just use the same weight ( 8 1/2 oz.)?

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