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Not my experience.
I use rye to make a starter in a hurry. My mother is fed organic white flour.
This morning at 7am I mixed 175 of mother with 175g water and 175g rye that I milled this morning. The rubber band is the level mark from when it was mixed.
3.5 hours later and the starter has doubled in volume.
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dancing james
Light_EDDed
I also believe starters don’t respond as well to different types of flour. From what I’ve gathered rye requires a rye-fed starter as the bacteria in a regular starter can’t digest the rye flour.