Starter, starter question

Finally decided to post after lurking for a few weeks.About 4 weeks into getting my starting going. Using a 1:2:2 ratio (30g , 60g, 60g) and refreshing daily with 50:50 whole wheat and bread flour. This lives in a proofing box at 80°The starter seemed extremely sluggish. A week back following a recipe for a bake, the blogger mentioned using rye flour exclusively for starter