A New Starter

So i have made a starter for a cabbage rye bread!!!! Sounds weird i know, but i think the kraut will make for a moist bread and the flavor will match well with the rye flour. The starter is drier than what i am used to, but we shall see tomorrow.

Here's the recipe for the starter:
-1 cup rye flour
-1 cup whole wheat bread flour
-1/2 tsp active dry yeast
-1 cup tepid water