Once you have a good ripe starter,, you can keep in refrigerator,, where it sleeps. Then take out a quantity and feed it accordingly. Use active stuff next day.
Sourdough bread is often a 2 day adventure. But that is where the unique flavor develops.
I have a couple jars of Starter sleeping in my fridge currently.
Since you have Rye flower on hand,,,, Consider making a Rye bread. Experiment.
Guideline. 25% Rye flour, 75% Wheat Flour.
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Nice looking bread Cavey!