I suggest starting with fresh ground rye flour as it has more yeast on the berries surface. If you can't grind it fresh yourself from rye berries, then purchas

I suggest starting with fresh ground rye flour as it has more yeast on the berries surface. If you can't grind it fresh yourself from rye berries, then purchase something reasonably fresh like Bob's Red Mill. I consistently get a new starter up and running in 4 days, after the fourth day I mix in other (wheat) flour. Second suggestion is to start with a smaller amount (say 15 grams) and feed double whatever you have with each feeding (equal parts by weight flour and water). Throw out some starter when the feedings get too much (remember you're doubling each time). The water should be left to dechlorinate in an open container overnight. I have a pitcher with a cloth over it that I keep on a shelf for feedings and making bread. White flour and lower temperatures will slow down your starter activity (useful at times). Whole grain flours and warmer temps will speed up your starter activity.