Barbara wrote:
>
> Does someone have a url where I could buy some starter for those breads?
>


You can get information on how to get a starter for the cost of a stamp
He http://home.att.net/~carlsfriends/


While you are waiting for that, you can easily change a part of your rye
sour over to white flour starter. Take a small amount, say 1/8 teaspoon
of your rye sour and stir it into one tablespoon of water. Then add
one tablespoon of white flour. Adjust, if necessary, with additional
water or flour to get a thin batter.

When the batter bubbles up, add 1/4 cup water and 1/4 cup flour. when
that mixture bubbles up, add 1/2 cup water and 1/2 cup flour. When that
bubbles up, you will have one cup of active starter for your recipe and
a little left to save for your starter jar. You will probably want to
keep your ongoing starter a little thicker, say three parts water to 4
parts flour or equal parts by weight - maybe even thicker if that feels
right to you.

Regards,

Charles