Just had my one year anniversary with my starter. Named after my mother--Molly--who passed in 2019. I had trouble getting my starter going. Multiple attempts over several weeks. In March 2020 I finally had some success getting the fermentation that looked like the pictures on the Perfect Loaf web site. I added some rhubarb at the suggestion of a friend who recommended the recipe from St John restaurant in-house baker Justin Piers Gellatly. see recipe here: https://www.theguardian.com/lifeandstyle/2013/jul/21/how-to-make-sourdough-starter. The rhubarb got things going really well along with the rye flour. 50G white flour/ 50G rye Flour / 100G water / 30G rhubarb. I've been baking now for a year with some good bakes and some not so great bakes. Getting better all the time.