So I made a rye starter and got an OK loaf of pumpernickel at about the 6th day - it wasn't perfect but that's the subject for another post. I wanted to also do a wheat starter and began a second jar, using the rye as a base, and then adding just white wheat flour. It's been about 5 days but my wheat starter remains very liquidy and doesn't rise that much. I have been using 100% hydration for both. My rye starter is ice and moussy, rises 100%, and has a nice fruity smell. What's up with the wheat?