Thanks! It took almost two months and I think it took so long because there are so many people out there who love the narrative that all you need is AP flour, water, two weeks and BOOM: Starter!

Yeah no, not in the dry desert Southwest anyway.

I had zero success getting a starter active until I included rye, which I was resistant to because I know from my SO doing it a few years ago it imparts a kind of molasses flavor to the loaf. I tried using only wheat, but it just went nowhere. So I eventually caved and went rye/wheat 50/50.

Once the starter was going correctly though, I dialed it down. This loaf was made with a 25% rye starter (and has a much less potent molasses flavor), but I got my next one going strong at only 10% rye. I'll make that one next week.