Hi my name is Steve.
I maintain my basic sourdough starter as 100% rye.
before baking I refresh the basic rye starter to 130g
take 100g of the rye starter and add 30g of bread flour, 30g wheat and 60g water
when that doubles I use what I need .

Is that a good combination? Something different?

Could this be why I'm not getting much rise when baking?

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