pate fermentee

HI I have been making this bread posted by ryeaskrye, I love it and the results. Latly i have been adding rye flour. Last batch @25%. Getting closer to the rlye  I like. I have no dreams of getting the rye bread from 1970's Buffalo, NY but......... Ok the Q. now is if i push the rye % up to 33 what to change?  Water,kneading?   Again thanks to all the great posts and info. Patrick from Modesto