To maintain your starter:
If you are using it within the next couple of days, leave it out on the counter and discard half every day and feed it with new flour and water. Basically, you repeat step 4 until use.
For long-term care, cover tightly and place in the fridge, remember to take it out and feed it once a week. You will need to discard approximately half and then feed it with flour and water. I also usually let the starter sit out overnight after feeding it to give the yeast time to recuperate.
Continue to use rye flour to feed the starter but you can use wheat flour to bake with. Just remember, your starter is a living thing! It must be fed. I know people who have had the same starter for years. Every week you can either use, give away, or throw away about half of it.