hello- I substituted 40 grams of levain for the IDY. After 24 hours, the dough had (i assume) overproofed. It was sticky and slack. The levain was young. 4 hours old since i began it. 100 hydration. Rye flour. I cooked up two perfect loaves of sourdough this morning (good spring) 1. Did I add the wrong amount of levain? 2. Can you do no-knead at 80 degrees for 24 hours with levain 3. Should I have done some turn and folds? Thanks!

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