Sure you may maintain a starter with rye rather than an all-purpose flour. You may need to maintain it more often than once a week if storing in the frig as it will be more active! If you are keeping it at room temperature be prepared to feed it every day or at least every other day. You could also feed a starter with an all-purpose flour and use whole grains (rye, whole wheat, etc) in your dough. The result will be a mostly whole grain bread. Strong as in flavor (assertive and tangy) or strong as in for leavening? Please refer to another blog called Maintaining your sourdough starter: Food, Water and Time. It will help you understand some of the distintions of caring for and using a sourdough starter. Enjoy and happy sourdough baking! Elisabeth@KAF

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