I'm not sure if the is the right forum for this question, however...I have a question about the ingredients of the starter differing from that of the Levain. I have been feeding my starter in a 1:1:1 ratio. It was kind of slow, so I switched from 50/50 whole wheat and unbleached all purpose or bread flour to equal parts rye, whole wheat and unbleached. That worked well. At about 75F it will double in four hours and peak in 8. The trouble came when the recipe called for a Levain of 38 g of starter, 38g whole wheat, 38g bread flour, and 76g water. It also called for a one hour autolyse of 80% bread flour, 15% whole wheat and 5% rye starting at hour 4, and mixing in the Levain at hour 5 (allowing 5 hours for the starter to peak). It took 7 1/2 hours to peak and I would up with a 3 1/2 hour autolyse. Is there some adjustment I should have made? Thank You

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