BestBread wrote:
[..]
> Has anyone had success with a three phase sourdough rye?

Yes, all the time any % up to 100 %, even full grain rye.

Once I had a dud, but that was when I spruced up an old starter just by
doubling. That was clearly a starter issue.

Other than that - strictly DM3 and no problem at all.

What I found different on your description is that I rise the rye loafs
so they have the bubbles when they get in the oven. I don't know how
much you rose them before baking. Maybe that's the issue?

And - don't you expect a "full rise" from a higher % rye dough as
compared to a "full rise" with white. Won't happen.

You may poke around at http://samartha.net/SD/, maybe you find something
useful.

DM3 works like a charm.

Samartha