I was visiting my son recently and he had some commercial sourdough that he offered me for lunch one day. It was good, and when I looked at the label I noticed that it had millet seed and poppy seed. What quantity of these seeds might one use in a recipe that contains 529G of flour?
Best seeded sourdough (that i’ve tried) is Hamelman’s Five Grain Levain…
https://ieatfood.net/2010/08/01/jeffrey-hamelmans-five-grain-levain/
If you cannot find cracked rye then use another cracked grain as a substitute. Bulgur Wheat is a cracked grain and is much easier to find.
The added yeast is optional. Works as well without. Just give the dough all the time it needs.