Rye starter, but after the first bread the starter is whatever you mixed for the bread, plus feeding every 2-3 days with rye flour. Here again, keep things sim

Rye starter, but after the first bread the starter is whatever you mixed for the bread, plus feeding every 2-3 days with rye flour. Here again, keep things simple: don't worry about salt in your starter, as long as you feed it every 2-3 days, the effective salt content will go down and things will be fine. The current starter I have in my fridge also has sunflower seeds, because that's what I mix into my bread. Who cares? Again: you can go as complex as you wish with your bread, but the advantage of rye sourdough is that it can be dead simple to make and take very little time, with excellent results. This is what makes it great in my book!