Hi Bryce, all these starters are still in the very early stages of development and will likely settle into a more consistent rising behavior before they're ready to use in a recipe. Chances are, all three starters will rise and fall in a similar way once the starters are fully developed. PJ was just trying to compare how these starters varied in their initial response to different food sources. In fact, some of the very early activity that occurs in starter development is likely to be related to bacteria that give off carbon dioxide rather than true yeast activity, so I wouldn't put too much stake in how a starter responds during those first few days. Starting with a whole grain flour does make sense, however, because there are more wild yeast present on whole grain flours than on white flour. 

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