Experimented with rye in the starter (used in levain) to see if it would affect flavor. Fed one starter with rye and white, the other with whole wheat and white. Used these to make 2 separate levains.

Day 1, 5:18pm - Mix dough and bulk ferment. Final dough temp after mixing of both was 75F.
Day 2, 7:18am - Shape and Proof.
Day 2, 11:05am - Baked

Good flavor, slight but noticeable tang. Crust was too dark and affected flavor. Not noticeable difference between the two loaves from using rye in starter.

Next time - lower temp of oven about 8 degrees.