Haven’t cut it yet. I haven’t made this one in awhile. Sorted through past posts and decided to to try with different grains. My YW has been going strong as has my SD culture. I used 1/2 YW levain ( made with AP flour) and 1/2 SD levain also with AP flour. I also used 200 g of straight AWY. Mock mill grains, rye, white hard Spring wheat, Yecoro Rojo and added Arrowhead AP. Includes the Trinity as usual ( buttermilk today). Overnight bulk retard shaped and rose this morning as baguettes baked. Will post crumb when cools. 
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I love how you will use your yeast water and your sourdough starter together. These doughs must move along quickly with all that power. Do you find combining both levains reduces the sourness compared to just using your sourdough starter?
Another beauty of a bake Caroline.
Benny
It did move along quite well. I don’t pay attention to % rise or time rising. It was in my homemade proofer til 11:30 last night when I woke because of the wind and rain. It had filled the tub it was in 😳. I stuck it in the fridge til mid morning then shaped and it rose quickly so I set it outside til the baguettes were done.
The bread browned really nicely. I bake in my graniteware roaster. I forgot to turn back from the 450° for the baguettes! So it went faster I’ll do that again as we love the almost chocolate flavor of the crust and grain.
All the grains are newly purchased and I’ve missed the Yecoro Rojo richness.
The other lovely feature of YW is exceptional tenderness of crumb and how it stays fresher longer. I decided to stop storing my YW as liquid for now and just added flour to the storage liquid. I’ll do that for awhile . It only takes 3 days to make a new one with 1/4 of an apple and 2c water .
Thank you for asking . Hope you enjoy your party tonight! c