Thanks for the responses. Sorry if my post lacked clarity. It is nothing at all to do with giving up.

I seeded the starter with rye but fed it then onwards with wheat. I only made wheat loaves not rye loaves. I actually don't like most purchased sourdough bread, and this is only slightly sourer. I simply wanted the challenge.

I enjoy the pseudo sour I normally make using my hybrid poolish/biga sponge starter. It has almost the character of sourdough but less sour. It is more a traditional baguette/compagne result in the steam approach I use. It isn't a matter of giving up as I achieved what I wanted to do and that is simply making a couple of loaves without using yeast to see if I could as I'd failed before. I never intended it to be a daily thing as I prefer all of the wide range of other breads I make. I mostly make pretty decent authentic baguettes.

Thanks.