Rye Starter in a Regular Sourdough Recipe?
I've been thinking about ways of kicking up the flavor in my usual sourdough recipe. I use Peter Reinhart's recipe from Artisan Breads Every Day with a slightly higher hydration at ~ 75%. I was thinking about substituting the regular sourdough starter with a rye starter, which would add about 56g of rye flour into a total of 794g of bread flour.
I've done regular soughdough rye and I've done pain au levain, so I wonder if this would be somewhere in the middle.
Thoughts on this? Is this too little rye to notice any difference? If I add more, by how much do you figure I should alter the amount of water?