Will it shorten my final proof rising time by using 14% rye flour in my overall dough formula, which was 100% all white BF, using 32% pre-ferment without the use of any commerical yeast,  by say about 2hrs, in a room enviroment of apx. 76*F.  ADDED..the pre-ferment or sourdough is a 100% hydration all bread flour..the rye added in the dough.

Sylvia