As I mentioned in the first post, I used the instructions here for the first week. At the end of the week, I opted to thin my starter out; it is now the thickness of a relatively thick pancake batter. I've had better success with it as a thinner starter.
I still feed it twice a day, once in the morning and once at night. I was feeding it a 1/2 cup of home-ground whole wheat flour, thinning it with water to get the desired pancake batter consistency. Then, one day while I was experimenting with rye bread, I ran out of ground wheat flour; I was too lazy to grind some more, so I used the rye flour instead. Wow! Did it ever grow! I would say it grew twice as fast. I cut back to 1/3 cup of rye flour and it still is growing like crazy.
I'm not sure what I'm going to do long-term. I might move it back to whole wheat flour; that's what I bake with most of the time. But, it sure is fun to watch the bubbles from the rye starter!
I don't think it matters much to the bread, although the rye might give a tarter flavor. I might fork the starter and have two going for a while and do a taste test. That sounds like a fun project. But, I think I'll wait for the starter to get a bit older first. They say that the starter keeps maturing for about 30 days. After that, the flavor has stabilized.