Favorite sourdough Rye recipe?

I've just started adding rye flour to my sourdough and love the flavor. I'm currently making 16% rye and a 25% rye loaves to try and find my preferred ratio. What is your preferred rye to white flour ratio?

Recipe I am using: 50g starter 350g water 500g flour total (100g whole wheat + (80g or 125g) rye flour + (320g or 275g) bread flour 10g salt

Rise for 12 hours, fold every 30 minutes for first 2 hours. Fridge for 2.5 days

Bake at 450F for 45 minutes in Dutch oven with lid Bake at 450F for 5 minutes uncovered or until desired color.