The 1:1 and 1:1.50 ratios are confusing and unnecessary. The ratio of flour to water by weight should follow the recipe you are using.

In the Chinese method some water and flour are cooked together first and mixed with the balance of water & flour. In the Japanese method all of the water is boiled then poured over all of the flour. Add yeast after the mixture cools a bit.

You suggest percent of water and/or flour for the first, yet anything less than 20% works great for bread.

These methods add no ingredients and do not change the amount of flour or water that goes into your recipe, but you may need to add a bit more liquid to the first method because some evaporates while cooking the flour.

I hope that clarifies things a bit

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