Whisk the starter and water together in a large bowl or dough rising bucket. With your hand or a dough whisk, mix the flour and salt until combined. Cover with a damp towel or plastic wrap and let sit for an hour. Add the dill and cheese to the dough by folding and gently kneading it in. Cover the bowl and let it rest for 30 minutes. Do four stretch-and-folds, 15 minutes apart, covering the dough with a damp towel or plastic wrap between each "stretch-and-fold." Cover the dough and let it rise for for about 8 to 10 hours at room temperature, until doubles in size. Gently scrape the dough out onto a lightly floured work surface. Shape it into a boule without deflating the dough, and let it rest for about 10 minutes, seam side down. Line a 9 inch bowl with a tea towel and generously sprinkle it with a 50/50 mixture of wheat and rice flour. Tighten up the dough by gently scooting it across the work surface to increase surface tension. Place the dough, seam side up, into the towel lined bowl. Cover and place into the refrigerator for 8 to 12 hours. Heat your oven to 500 degrees F with a covered Dutch oven on the middle rack. Remove the shaped loaf from the refrigerator while the oven is heating. Place the parchment over the dough and place a place over the parchment. Invert the bowl and remove the bowl and tea towel. Score the dough in the middle. Carefully move the Dutch oven out of the oven, and transfer the dough, using the parchment as a sling, to the Dutch oven. Cover and return the pan to the center rack of the oven. Reduce the heat to 450 degrees F and bake the loaf for 20 minutes, covered. Remove the pan from the oven, uncover, and move the loaf to a baking sheet. Return the loaf to the oven, and bake until the interior temperature reaches 210 degrees F and the crust is dark brown. Cool the loaf on a wire rack for at least an hour before slicing.