Hi Jbce, are you still maintaining your sourdough starter with organic rye flour, or have you switched to all-purpose flour? While either type of sourdough starter can work well for you, you might find it easier to substitute a rye flour starter into our Pain Au Levain or our Vermont Sourdough bread recipe, because these recipes create an overnight levain with a small amount of ripe starter. The overnight levain helps incorporate a slightly different starter into the recipe, while still creating similar results. Another recipe that would work in a similar way is our Pain De Campagne recipe, although I think this recipe is a bit more difficult for a beginning sourdough baker. If you've switched to AP flour and want to take on a recipe that calls for a larger quantity of ripe starter added directly to the recipe, I think our No-Knead Sourdough Bread recipe is a great place to start. While you could certainly make this recipe with a rye starter, the timing of the recipe might change slightly, and the results will be a bit different as well. 

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