Not sure about what other do, but I feed the starter, wait a few hours, and take out the amount I want to put into the dough and put it straight in. As to percentages, I assume it varies by temp and time of fermentation. Based on suggestions here, I have settled at around 2 % for an 18 hour room temp rise, where room temp is around 74. Now that it is starting to get a little cooler in the house, I might increase a bit. I tried refrigerated fermentation with my Ischia starter and got no movement after 24 hours and had to take it out to get any activity. Some others have had some success with refrigerated fermentation, but don't know the temp of their fridges.