I haven't made my San Joaquin Sourdough for quite a while. It is one of my favorites, so I made a couple loaves today. I used KAF European Artisan Style flour and Bob's Red Mill Dark Rye. The "variation" of note is that I used a bit less rye (5%) and put all the rye flour in the starter feeding. I also decreased the overall dough hydration just a bit to 70%.

The bread had a thin crust and very chewy crumb. It is mildly sour. It's still a really good bread.

You can find the basic formula and method here: San Joaquin Sourdough 1

David