Wild yeast starter question
I'm using Peter Reinhart's BBA method for creating wild yeast starter. I'm on Day 3, the first day of discarding the excess. Instead of discarding, I simply divided in half. One half I fed with unbleached bread flour (as per the BBA), the other half I fed with rye flour. Is this how I should develop a true rye starter? I had GREAT luck with this by-the-book method last Spring ... until I threw it away. Now starting over. Thanks for your help: I'm a beginner sourdough student of this website.