Hi George, I'm so sorry to have caused you confusion! While it's not absolutely necessary to maintain a regular rye sourdough starter, if you're an avid rye baker, you may find this a useful addition to your baking tool box. However, for this recipe the rye sour is a preferment that you make the night before baking, using only 14g of ripe starter. The ripe starter added to the preferment can be either a regular white flour starter, or a starter that you've maintained with rye flour (both will work). Since it sounds like you've already got your rye starter going, by all means add 14g of your ripe rye starter to the preferment portion of this recipe and allow this to ferment overnight or for 13-16 hours at 70F. You do want to make the preferment rather than substituting an equal amount of your rye starter, as they won't perform quite the same in this recipe. 

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