Michael V said:

Ruby,

The wholemeal wheat flour sourdough starter is fermenting away nicely. Quite unexpectedly, it had frothed up about a centimetre in just 24 hours. So I’ve added to it. It seems to need stirring every few hours, as it separates into fines at the bottom, fluid in between and coarse stuff at the top.

Lovely! Experiment success, no rye flour needed!