Prepare To Meet Your Bakerina

"Day two: Measure 285 grams of the day one mix; discard the rest of the mix and return the scaled mix to the bowl. Add 67.5 grams whole rye flour, 57.5 grams all-purpose flour and 155 grams warm (90F) water. Mix well, cover and leave to ferment. Do this twice on Day Two, about 12 hours apart."