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.