I turned out a white bread sourdough loaf today, and it was a complete success. The white bread does have a slightly tangy taste, which I can't detect in the rye loaf. The BW says it's fine, and everything worked exactly the way the recipe says. I used only 1/4 of a cup of starter and it occurred to me that I threw away 3/4 of a cup yesterday when I could have used a full cup of starter, and maybe had to wait four and a half hours instead of 18 to for the dough to rise. I did save 1/4 cup of starter today, and I intend to try 3/4 cup or a full cup of starter the next loaf and six hour or four and a half hour rise time to see what happens. It will be a while, because we're working on three loaves of bread right now and we need to eat some of it.