I just feed my starter with Wheat Montana all purpose flour. I have only used rye flour mixed with whole wheat and white in bread, never done just rye.

Yesterday I fed a small portion of my starter a mix of rye (one-third) and AP (two-thirds). Left it overnight to ripen; it did seem to smell more sour when I checked it this morning.

Only 50g of rye in it from what I fed the starter, but the dough I made this morning is a lot sticker than usual. Can't wait to see the final result!