Rye sourdough starter

In one hot summer day I have decided to make another variety of sourdough and to ten a bit my Maya. This is how my sourdough is called. Well done, so I have started to feed it with rye flour instead of white bread flour. It seems that she liked this change because she leavened quite nicely as you can see in the photo.

So, this is what I have done:

1. Take 15g of white sourdough and put is in a cleaned jar together with 15g of water at room temperature and 15g of rye flour. Mix them well and let the jar with the lid open.
2. Repeat the same process at 12 hours for another 2 times. If one can desire to continue for some more times is perfect, but I was anxious to use it and I made the 40% rye bread with sunflower seeds with it.

After that, keep aside another 15g, feed it with rye flour and water each 15g and store it in the fridge. From here the process is similar to the white sourdough.
Further on is simple to use it. Just take it out of the fridge 24 hours before you start your bread and feed it twice every 12 hours with rye flour. When the time for the 3rd feed has come you can use it for bread.
If you do not wish to keep 2 sourdough jars in your fridge you can always give up on the rye one as you can always easily reproduce it. As you can see, the process is not at all sophisticated.
I prefer to keep 2 versions of sourdough in my refrigerator because, just in case something goes wrong, I have a backup.
If you don't use it so often, take it out of the fridge at least once a week and feed it, then put it back to the refrigerator.