I don't struggle to get rye starter to double in size. I don't know why. Maybe something else is at play here, not gluten. But, really, it works well (at lea

I don't struggle to get rye starter to double in size. I don't know why. Maybe something else is at play here, not gluten. But, really, it works well (at least for the doubling in size part). I use two starters, one fed with all-purpose flour and another one with rye flour. The difference I can see is that the rye one takes noticeably longer to "deflate". I.e. if I don't use the all-purpose flour starter right about after 4 hours, it'll start dropping back to its original size and in maybe 4-6 hours will have almost the same volume it started with. With rye starter the process takes more than a day. Also, for the same proportion of water / flour, the rye one feels noticeably thicker. BTW, I buy rye flour from a Polish supermarket. Local chain supermarkets only have all-purpose and whole-wheat flours and occasionally the "00" (pizza) flour.