Sourdough starter tripled in 4 days after I added rye, what gives?

My white flour starter sat flat for 2 months in Austin, then I swapped in 20% rye flour and it went from barely bubbling to tripling in 4 days. Is it the extra enzymes in the rye, or did my starter just need a different food source? Anyone else seen a dramatic shift like this, and do you think it's a permanent change or just a phase?

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mila_jones391d ago

Feed that rye monster and watch it take over your kitchen. It's hooked now.