Is there a maximum/recommended percentage of flour to replace with starter?

I noticed that the sourdough starter/discard recipes I've seen usually the starter as half or less of the total flour.

I'm guessing that for breads, using too much starter would mean that your bread would have no gluten development (since the starter's gluten has all been broken down) and maybe be more sour than you'd like. But for cakes, would it be ok to only use starter for flour? Or would the level of gluten so much lower than even cake flour that it couldn't support a baking soda/powder rise?

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