I have been maintaining a sourdough starter using only rye flour. When I want to bake I take a small amount of it (say, 20g) and add water and whatever flour my recipe calls for. My original starter is kept separate and refreshed with rye and water. I started this process after reading that rye starter is easy to start and maintain.
There are times I feel like using Jacob's method, dumping most of my starter out, adding a bunch of bread flour and water to the remaining starter, and reserving a portion of the new mixture as a carryover starter. But then my starter would no longer be a 100% rye starter. Does that matter?
More generally, does the type of flour I use to maintain my starter make a difference to the final flavor of the bread when I am using only about 20 grams of it in a given recipe?