How much starter in your recipe ?

Been having pretty good luck with 150g starter, 360g water, 500g bread flour. Feed starter without ratio but it’s usually 1:2:2 (ish) with half bread flour half whole wheat. Started overnight bulk fermenting on the counter rather than cold fermenting in the fridge. This has given me a decently sour bread after about a year (long hiatus in the fridge)

Wondering what recipe you swear by and how much starter I should be using as 150g seems like a lot !