Hi Lauren, the rye sour in that recipe, if I'm remembering correctly, was a way of creating a rye starter that you could keep and maintain, and I believe it also called for a small amount of yeast. I was more interested in providing a recipe that would allow our customers to use their existing sourdough starter to inoculate the rye sour, while providing the option of converting part of their starter to a rye starter, if they chose to do so. Barb

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