It looks pretty okay to me.
That's what it should look like. Perfect for some Corned Beef and Pastrami!
I cured a brisket & tuned it into pastrami. That post will be part of the blog post about the rye.
looks incredibly beautiful. Congrats & enjoy!
but (apology in advance for being a nerd here) it's 32% rye.
The 375g of rye flour (including the doubling of the levain you mention in your blog post) is 47% compared to the 788 g of wheat flour you added, but 32% of the total flour.