Hi Donna! The flavor of this bread will depend on a number of variables. If your starter is ripe, you'll get a much more pronounced sourdough flavor, and you can even "boost" it a bit by feeding it with dark rye or pumpernickel flour as the last feeding before using it. The sourdough flavor and the citric acid will also help out a lot here, so we'd recommend using them and experimenting a bit. This is a fantastic recipe for exploration and experimentation, so definitely make it your own. And, of course, happy baking. 

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