When I baked last time, I had extra starter and put it in the fridge. Later, I changed my mind and made the 100 % rye loafs, had them ferment for a while to get going again and then baked. The starter weight was 760 g, 72 % hydration, 100 % rye, 1.8 % salt. Plug this into the Detmold 3-Stage calculator (nw) and you know how it was mixed.

Flour was Heartland Mills organic light rye.

Sorry, I am kind of pressed with time, so no fancy page for now, just for info in respect to a ng post.

*) I had to reshape the loaf after it got stuck in the basket and partially soaked because some water got in, so without this, the denseness on the bottom of the loaf would not have been there.