My second try at this and it turned out great!
I used the basic recipe found here; https://breadtopia.com/whole-emmer-sourdough-bread/
Variation: I used a rye starter. I followed the ingredients by weight. The dough was way too wet to do any stretch and fold, so I ended up adding in more flour, a half cup or maybe more. 6 hour first rise, 12 hour fridge rise. Improvised proofing basket with a plastic colander lined with a largish floured canvas cloth. Bake in a 5qt dutch oven.
It tastes fantastic, the sourness really comes through, even to the point of having a prolonged aftertaste.