Final build flour type?
Ok, not sure if this is a dumb question or not, but here goes. I have been making Hamelman's Vermont sourdough, with pretty decent success, for me anyway. On Saturday night I wanted to see what would happen if I added the rye that the recipe calls for into the final levain build. I kept the flour measurements the same so I did add a little bread flour to the final build too, to make up the rest of the weight. I just baked the loaves and they look really good. I'd say the oven spring was as good, or better than usual, and the color is more of the reddish gold we aim for. However, I have since read that you shouldn't just spring a new flour on your starter like that, which is essentially what I did in the final build. Did I just get lucky with this batch or would it be ok to always put the rye into the final levain?