The rye guy at the farmers market in Lansing flipped my whole starter routine

I was buying a loaf from a guy who mills his own rye at the market in Lansing and he asked what I feed my starter. I said half AP half whole wheat, you know the usual. He laughed and told me to try 20% fresh milled rye for two weeks and watch the rise time. I figured it was a sales pitch but I bought a pound for $4 and tried it anyway. By day 9 my bulk ferment went from 5 hours to about 3 and a half, and the crumb went from tight to actually open. I'm not saying ditch your flour, but that little bit of rye changed how my whole schedule works on bake day. Has anyone else messed with fresh milled stuff and had it speed things up like that?