Most of the sources I've read suggest a 1:1:1 refresh for starters, wheat or rye. They consensus seems to be a weekly refresh for start in the fridge, or 3 feedings at room temp 12 hrs apart before building the levain or mixing the final dough.The Bread Code guy recommends 1:5:5 and in the book "The Rye Baker" it says 1:10:10 (7g rye starter + 70g water + 70g rye flour).My rye