That's a good question, Pamela! We'd recommend against adding extra sourdough discards to your bread in addition to ripe starter, as this can impact the texture of your dough significantly, even when accounting for the water and flour. If you're looking for a more sour flavor in your sourdough bread, a longer and slower rise in the refrigerator is always going to be the most helpful tool available to you. Best of luck, and happy baking! 

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