Practicing techniques

I've recently begun using sourdough again after a long break, and have had some reasonable successes. The taste is fairly mild, and my husband has been a willing consumer of the loaves!

I have been using the formula 100% flour, 75-80% water, 15% starter and 2% salt in my past few attempts, but want to work on getting the "feel" of the dough during the process.  I tend  to be a slave to whatever recipe/process I am using, and never quite feel like I've achieved the ability to "tell when it looks and feels right" as opposed to watching the clock.

In an effort to not use huge amounts of flour (which is hard to get right now), would I be able to get the same sense of how the dough works by making small batches using a max of 100 g of flour instead of larger batches?  I am guessing that the gluten would develop similarly no matter what size loaf I am after.

I would appreciate any and all suggestions!