since I had a very viaible mostly white flour levian ready to use. I modified the formula as follows.
300g unfed white flour levian
292g soaker ( no change)
Final dough
269g Bread flour
100g Semolina flour extra fancy
103g Einkorn WW flour
103g whole rye
295g Water
144g Walnuts
14g Salt
Nice work.
Paul