Partial mash question (and other questions as i think of them)

What percentage of a partial mash recipe should be malt extract? I use dry malt extract and i'm concerned that i might be using too much or too little.
Anyone help?

I personally think that depends on equipment.  Whatever your size limitations or bottle neck is, I would think you'd maximize the true mash component and use the DME required to reach the target.  DME is not bad, but using some partial mash process enables you to brew many more styles that extract has trouble producing.

Excelent, thanks mate