Hi Lea! That's a good catch. The recipe for this blog was built from the Extra-Tangy Sourdough recipe, but it does have some differences, as you caught. For the recipe on the blog here we'd recommend no more than a teaspoon of sugar or salt, and the same with the citric salt, depending on how tangy you want it. That teaspoon should be enough to feed the yeast, without adding too much flavor. Hopefully that helps, and thanks for catching that. We sincerely appreciate the help. A very fond HAPPY BAKING to you!  

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