When I make rye, I like to use as few ingredients as possible, choosing to achieve flavor using time, rather than components , (read: numbers of) to reach the end result…That being said, one must maintain the precious levain that sits unattended in the back of my fridge, coming out of hiding once a week, to be refreshed and reinvigorated for the task at hand…I usually feed ny starter on Saturday night, 10 parts rye flour : 10 parts water : 1 part old dough. Mix till a slurry, and proof at room temp for 24 hours. The following day, (Sunday), I add to my mixing bowl: 1 part rye flour, 1 part starter, 40% (Of the flour weight) warm water, 2 % sea salt, and ,025% instant yeast. Mix for 4 minutes in a Kitchenaid, or other stand mixer with the paddle attachment. Proof for 45 minutes in the bowl. Preheat oven to 350F, scoop out sticky rye dough, and drop into greased loaf pans, or parchment sheets, if you want to make boules…Spritz with water, and bake for 50-60 minutes, or until interior is 200F.