True, you have less control over the fermentability of extracts; however, when I used to brew with extract I could get down to 1.010-1.013ish with my IPAs. The key is to use high quality extract, limit unfermentables in your recipe (don't go crazy with crystal malt or carapils), and have a healthy and controlled fermentation (adequate pitching rate, healthy yeast, precise temp control, and adequate nutrients). Simple sugars can be a nice tool to use as well (but not in your starter).
It looks like you brewed already. It's hard to estimate where your gravity will end without your recipe and fermentation profile.