Hi. Is there a recommended limit to how much UN-fed starter can be substituted into a recipe (especially for non-bread recipes, since a fed starter can be used to make any bread sourdough)? If there isn't enough new flour then there may be poor gluten development, right, especially if you have gone 1-2 wks. since the last feeding? So in your cake example above, if you were to use 12.5 oz. of your 100% hydration starter, which replaces all of the flour in the recipe (6.25 oz.), and only add (1.75 oz.) water, would the results still be okay? Thanks.

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