"Just answer the question, please."
Like some others here I have observed differences in the action of the dough depending upon the state of the starter at incorporation. Early on, I figured that mixing the dough at high Kraeusen was only natural. All the books said to do it. And it just seemed to make sense to me. However, I have found that as long as the starter is viable, and has been fairly active within a week or so at room temperature, the differences in the final product are small indeed. When we make dough we are in fact giving our starter culture a really big feeding. Certainly if you underpitch your yeast, you will require more time for fermentation to get going.
Like humans, the yeast seem happiest when active. But the activity is most effective, in my observation, when the rate is stepped up incrementally. Small feeding, larger feeding, larger feeding; all the while the yeast are reproducing. Ideally one would take a small amount of starter culture, and step it up bit by ever-lovin' bit until you had a big wad of dough that was both the correct consistency (correct hydration level) and active as a child's mind.
When using yeast for brewing or winemaking, it's easy to determine the proper pitching rate: you measure the specific gravity of the wort and that tells you how much food is available for the little yeasties; you want approximately one million cells per milliliter of wort per one degree Plato. I guess if a guy wanted to figure out, for the sake of figuring out, exactly how much food were available in a given sample of flour, then he could also determine the exact number of yeast cells necessary to properly inoculate his sample, based on known nutrition requirements of the yeast.
Just the same, two cups of 'fairly active starter' added to two pounds of flour along with salt and enough water to make a really really sticky dough works well for me.