Heather, I actually threw it out (or actually used it for pancakes and focaccia) and started over three times.. I don't remember how long the successful batch took to become successful, but probably at least two weeks. I didn't give up for months. I followed the recipe exactly from July until late October, and finally got a beautiful starter which I have baked with since then. I just wasn't going to give up. I don't know what was wrong, but it was worth it to keep trying. I'm wondering if using water from my Zero water filter was the culprit. I use tap water now. I follow Mel's directions to the "t" and get a beautiful loaf every time, and always amazed that I do.

Everyone's starter takes a different amount of time but if you are following my starter recipe it shouldn't take 2 months. When using that method and using rye flour as I recommend it never takes me more than a week or two.

Marie- I don't think my starter is ready and saw your comment. So you fed your starter about every day for 2 months until it was ready?

I forgot to mention: I have done as you said and it works beautifully. It doesn't come out a perfect boule shape like with white flour only, but it is still nice and aerated and it tastes great. I have done it about a dozen times and it's always a success. Thank you.

Yes, keep the temperature high to start because that gives you good oven spring, and keep them covered for 15 mins, then uncover and reduce to 450 and keep them in until they crisp up and sound hollow if you knock them on the bottom.

With two small loaves, should I bake covered for 15 min at 475-500 degrees, remove the lid and bake another 10-15 minutes at 450? I follow your recipe to the "t" for the one large loaf.

That totally depends. You don't mention what stage your starter is at. Assuming it's established, you should only need to feed it once, as long as it hasn't been left unused for weeks on end. If it's been sitting unused in the fridge for ages then it might need a couple of feedings to get it strong and excited again. You can't use it to bake with until it's excited and at its peak (doubled in size, or pretty close to double, and very bubbly). The time that takes is different for everyone and is temperature and starter-dependent. They are all very different. It might be worth you giving this post about sourdough starters a read. It contains loads of helpful info about maintaining starters etc: https://avirtualvegan.com/sourdough-starter/
Hope that helps!

Oh yes, sorry I forgot that bit! If you split it into 2 it will likely take about 25 minutes. Keep an eye on it after 20 minutes though just in case.

So, you're ready to bake with it 10-12 hours after you've fed it only once? Does it matter whether it's risen a lot by then or not? My house is cold at night and warmer in the day.

Thank you Melanie, I'm guessing the baking time will be a little less than the one big loaf? I have an oblong pyrex with lid that will fit two small nicely side by side.