Switching flour 2nd week in.

So i started my own starter at home, I started on the 28th. I started with a whole wheat flour, after the 1st week I've slowly swapped to white unbleached and a small amount of wheat. I recently found out that rye is a lot better starter.

My question, today I swapped the rye for wheat and the same amount of white flour. 1:5:5 ratio. Do i have to worry about messing this up? or should the swap be okay?