I'm about ready to tackle rye breads made with a sourdough starter, but I have a question.

I've been reading Hamelman's Bread, and he poses two ways to make a rye sourdough starter: one begins with an established starter--presumedly, all white flour; the second way begins by making a rye sourdough starter from scratch. I have an all white sourdough starter I'm happy with, but somehow it seems I might be cheating myself converting, rather than creating a rye starter. Please offer your facts, opinions and comments.

Thanks beforehand,

David G