Note: Pablo's starter is made with 100% whole "dark" rye flour at 100% hydration (equal parts flour to water). This technically makes it a "liquid levain," even though it appears to be a "stiff" starter (made with a higher ratio of flour to water). If you don't have a 100% rye starter, that's OK. As long as your starter is a liquid levain, you should be good to go!