Sourdough

Hello everyone,
I took some of my original half bread flour/half whole wheat starter and decided to try a full on rye starter. It's been fed for the past 2 days and looks really great and definitely passes the float test.
How ever, it is super thick. My recipe is 250g of stone ground whole grain rye flour, and 250g of water. From my understanding whole wheat and rye flours absorb a lot more water. Which would explain why my rye starter is so thick.