Lemon or Lime?

OK, thanks to all who answered my bazillion questions in a previous post....

One last thing...

I read on here that a few people have put lemon/lime juice to enhance sourness...sort of a shortcut to enhance sourness so to say.  My husband and I both like whole wheat/rye with agressive sourness....

So Ive read to..degass...and lengthen time by putting in the fridge to levein and proof.......

I have two jars of store bought lime lol.....so Im thinking...its not from a lime...naturally...will it work?

And do I add it in the starter at the beginning or...when Im ready to build up add a few drops, build up, and the residual thats left over to conitnue the starter will contain some of this lime just...perhaps not as potent....and then ...bake regularly next time until the sourness disappears and add another few drops?

Thoughts on this?

Thanks for all the help, and pictures this site provides etc....Today is Day 1, just got my glass purex measuring bowl that Ill keep the starter in, plastic wrap, white and rye flour and LARGE plastic mixing bowl, and baking pan in order to levein/proof etc

SO EXCITED!!