Mixing Starter into 5-10% Rye Woes
So I'm trying to make a rye sourdough with only 5% rye and 10% spelt, I have a 50/50 rye/AP 100% starter. I've been using Trevor's method of doing a long cold salted autolyse which has been developing gluten very nicely. However I've been running into a consistent issue that I can't seem to get around no matter how careful I am.
When mixing in my, starter into the dough I run into two problems:
1. I usually use gentle folding of the dough to mix-in the starter but gluten starts to tear pretty quickly. I give it 10-15min rest between mixing but that doesn't seem to work consistently
2. Dough becomes sticky and weak if I mix thoroughly, I think this is just a property of rye but my seems to be worse than what I see others go on youtube..
I'm worried that just S&F to mix in the starter won't mix in it sufficiently. It's weird because I see videos using rougher mixing methods than I and they seem to get thorough mixing with high hydration and rye whereas I struggle to mix just a little bit.
Help would be appreciated...
Note: I use a rye with dark flecks classified as dark rye. could that be a problem??