Do you keep multiple starters fed on different flours?  For example one starter that is fed only whole wheat, another that is fed only rye?  Have you noticed a difference using one starter or another for a particular recipe?

My whole wheat starter is healthy and real active but I've been using it in recipes that could be 50/50 ww:ap white or 100% ap white.  Does my starter really care if I'm using the same flour that I feed it with to make bread?

Curious to your experiences!