Aaron wrote:

> Is it because I'm using only wheat flours? If I convert my starter
> over to rye flour, and start making rye breads, will the sourness
> likely increase? Any other tips?

Well not rye starter, per se, but perhaps incorporating some in your
dough may improve matters.

I gave a friend a few blocks away a piece of my starter. I make white
flour breads for the most part (1/4 cup whole wheat to 2-3/4 cups white,
plus 1 cup starter) and they're fairly mild. He makes whole wheat flour
breads and they are *very* sour.

B/