Rye in starter vs Rye in final recipe
This is a general question regarding artisan bread baking.
When looking into a recipe, say Hamelman's Vermont sourdough,
What's the difference between using 10% rye in the overall recipe (starter is 125% hydration bread flower only) and using some of the rye in the starter?
How do that change the flaour / fermentation of the dough?
Thanks a lot,