Feeding sourdough rye flour, etc.
I've been feeding my newly acquired Danish Rye starter equal parts rye flour and water and it's doubling if not tripling in volume big time. Since I just started reviving this dried starter I figured I'd give it about a week of twice daily feeding in order to develop and activate the culture, but with this much volume I'm forced to dump most of it out so that it doesn't explode out of its container. Is this the right thing to do? Or should I adjust the feeding quantities.
I read somewhere that rye flour really activates a culture and since it's a rye starter I thought feeding it rye flour would be the right approach. Does this also make sense?
Lastly, if I'm aiming to achieve a specific hydration of a sourdough starter that may be different than its current hydration, do I simply dump most of it, and then begin feeding it at its new hydration levels? How many feedings at the new ratios would accomplish a change in hydration levels? Do bakers constantly change the hydration levels of their starters to fit specific recipes?
Thanks all for your help!