Hi All. I am making a barm from "The Bread Makers Apprectice" to bake some Pumpernickel. But Mr. Reinheart only gives instructions for refreshing non-rye starters, irritatingly stating, "Use high-gluten flour for the refreshments (except in the case of a rye barm) as it has more gluten etc..." and proceeds to ignore any instruction for the exception. Could I get some advice on how to refresh this barm for use in Pumpernickel? I have no interest in sourdough, levain or any sour white breads.