When I make bread or pizza dough, many times I basically throw some dough
together. I calculate as I'm mixing:

1-1/2 teaspoons yeast
1-1/4 cup water
3/4 tsp. salt
flour until it gets where I want it (3-4 cups, depending upon oz.
measurements in cup)


Using the above as an illustration as to my desire to not be beholden to any
particular recipe, and to logically and reasonably decide: am I using enough
or too much levain for this recipe,

Is there a standard (or ballpark figure) whereby one can calculate (of
course, not 'exactly') the amount of refreshed levain (either/both liquid
or stiff) one would/might use for 4 cups of flour with a hydration of 65%
+/-.

Thanks so much.
Dee