Hi Barb. Firstly, thank you for all of your advice! My question is a follow-up to a previous person's post about getting a more sour taste. I use starter I got from KAF many years ago and have always been careful to keep it in its original state, that is, using only KA AP flour. You advised "One of the easiest and most effective ways to increase sour flavor in your bread is to substitute a small percentage (10-15% of overall flour content) with whole rye or whole wheat flour. This flour can be added as part of the white flour called for in the dough portion of your recipe." Does this whole rye or wheat flour then become a part of the starter I continue to maintain? Or do I hold back some in its original form?

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