I have been following the sourdough guide in Peter Reinhart's 'artisan breads every day' but have now come to a standstill. There is no information on how one goes about using the starter currently in my fridge for other recipes in other books (e.g. BBA or CRUST from Richard Bertinet). I have tried to follow along with posts on hydration percentages etc. but am terribly confused. Also - I want to try adding rye flour to my starter and or Reinhart's 'pain au levain' recipe, but am not sure then whether this will forever alter my 'white' sourdough starter. I have been reading the posts on sourdough available on this site but am not having much luck sorting out this sourdough mess (in my head and in my fridge!). Many thanks.