The original recipe as I got it off of rec.food.sourdough, as posted by: Kenneth J. Sole. It's clear, succinct, simple, and just about perfect.
Ken's original version as posted:
Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat,
ferment at 69F.
Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt
flour, 20g salt.
Knead fully, then refrigerate 24 hours. Then, form boule, ferment at
69F for 5 hours.
Slash, then bake at 490F for 35 minutes, the first 15 minutes with
steam...
If you give it a try, I hope that you enjoy it.