Michael- That’s a great healthy rye levain that just needs a bit or wrangling! It sounds as if your levain was much more active than our 1/8 teaspoon yeast, which contributed to the sticky, slack dough (you described an overrisen dough perfectly!). However, there really isn’t a definitive formula to quantify yeast to levain, compounded by the time at room temperature. If you’d like to try this one again, you can play with the following factors: reduce the levain; use a cooler temperature for the dough to slow the rise; add in a few turns to strengthen the dough if it is slack, and be prepared to chill the dough if you sense it is rising faster than you’d like. Our kitchen hasn’t tried this variation out, but you’ve definitely inspired us to play with our food! Laurie@KAF

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