Mine was a 1 to 4 ratio with the bread flour being the 1 and the rye being the 4 (of course).
Now when I make regular white bread I use a mixture of king arthur's bread flour with the King Arthur "unbleached" all purpose flour. I buy both and pour them into one container and mix them. I like the flour and like the way it cooks. Anyway that was what I used for the bread flour portion of the recipe.
I prefer adding in my yeast dry to the flour and dry ingredients instead of "soaking" it first (which is what I call it when you add warm water to it and let it sit). I do not like working with liquid yeast. Just me.
I have a good friend that does the sourdough starter thing and he seems to do fine with regular bread. But he uses honey in place of sugar where I use extremely fine sugar. My white bread tends to dry out after a day or so and I have been told it is the eggs doing it.
But with the rye...that is a whole different thing. The flour is so coarse and void of anything that works for bread. I have been told that you have to have a good bread flour in it to help "bind" it and for the gluten. The gluten of course is the key to making the bread. Rye does not have that. Not sure about Wheat flour. However I did do pretty good with the Wheat. But it dried out real bad too.
What I was going to do was look for gluten. Throw some in along with the bread flour and see what happens. It's all about experimentation.
One thing that I know is an indisputable fact is location, altitude, oven. I can't tell you how many times I have had this emphasized to me. They all play a part. Each and every oven cooks differently. One person can take a recipe and make it perfectly. Let someone else somewhere else try it and follow the recipe to the letter and it won't even look like what it is supposed to. Go figure.
Bread making is no easy task and there is definitely an art form to it. Because one loaf will have one thing wrong and the next will have something else wrong and no matter what I do I always forget to do something. It is frustrating but most of the time the mistakes are still fun to eat.
I did however think it interesting that the simple rye bread recipe that I used did not call for any oil, lard or eggs and only called for 2 tbs sugar, rest being 1/2 cup molasses. And for those who do not know ...the molasses is what gives it the dark rich brown color...like pumpernickel. I think that is what mine was more like. It had the pumpernickel look and feel but the recipe said rye. I do want to try a marble rye next. That should be fun.
I'm not sure I answered your question....but I tried [:P]