Hi Nicoletta, the rye sourdough starter would replace the starter portion in the rye sour recipe (that 14g of ripe starter needed to innoculate the rye sour). Rye bakers dispute whether having a dedicated rye starter makes that much difference in their rye sourdough bread recipes like this, and a regular white flour starter will certainly work. Because I like to make rye bread fairly regularly I don't mind keeping a rye starter as well as a white flour starter, but it's certainly not necessary to get get results with this recipe. My rye starter mostly exists as a smaller starter that I feed once a week, let sit out for several hours, and then return to the refrigerator. When I plan to bake this recipe I'll take my rye starter out of the refrigerator and give it a few days of twice a day feedings at room temperature to get it nice and active again before adding it to the rye sour. I don't even need to build the quantity of the little rye starter for this recipe, so it doesn't use up a lot of extra flour. My normal feeding routine for the little rye starter is 10g rye starter + 30g water + 30g pumpernickel flour. This amount will fit nicely in an 8-ounce canning jar or jelly jar. 

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