1.5 g starter comes a long way
This is a small loaf built with a levain made with 1.5 g starter, 30 g water and 30 g bread flour. The levain was left to mature for about 12 hours on the counter at about 30 C room temperature. It was not used at its peak, since I could see that it receded way before I arrived home from work.
The final total dough was about 250 g flour from which 50% is bread flour and the rest is a mix of rye, spelt and red fife. The total hydration was about 75%. I used a standard procedure for mixing, applying 4 stretches and folds every 30 min or so. Bulk fermented for about 4.5 hours, shaped, and proofed in the fridge overnight (about 5 hours) to bake it in a cold pot / cold oven.
Great crumb and crust. The flavor is quite subtle, perhaps due to the levain, built using a small amount of starter.