Cold retard, two nights
Two nights in the fridge at 4 °C gave a noticeably more open crumb than one, with a sharper crust. Final proof needed only forty minutes at room temperature.
Long fermentation, written down
Rye at 20 percent
Hydration had to go up by about four points to keep the dough from tightening. The loaf kept well for five days.
Feeding schedule
In warm weather a 1:5:5 feed twice a day keeps the starter from turning sour. See the starter page.