## 1-2-3 Rye 911!

This weekend, I've tried my first bread from a totally native rye levain, and methinks I dropped the ball somewhere in the production stages.

Here's the 100 levain I made using just water and locally-grown and milled rye [1]. Based on the 1-2-3 recipe much discussed here [2], I came up with this formula:

- AP unbleached 50
- Dark rye 50
- Water 66.667
- Levain 33.3333

and these weights for 1000g (2.2lbs) of bread:

- AP unbleached 250 g
- Dark rye 250 g
- Water 333 g
- Levain 167 g

Took my levain out of the fridge, fed it and left it at room temp for 11 hours. Smelled fresh, with just a whiff of alcohol, so I thought it was good to go. Took out 167g of levain, mixed it with the other ingredients and about 6g of salt, kneaded and left to proof.

After 7 hours, this is all the (alleged) proof I got (rubber band is where it started):

Can you tell what I did wrong based on what I've mentioned so far? Should I be more patient? Instinctively, I'm wondering if a bit more water in the dough might make the proofing easier for the levain.

Any help greatly appreciated.