My sourdough starter was a dud until a neighbor showed me the trick

I spent 6 months trying to get a bubbly sourdough starter going, feeding it every day and throwing out cup after cup of flour. I was about to give up when my neighbor Judy, who bakes for the church bake sale, told me to switch to whole wheat flour and keep it warmer. She said her starter took off after she put it on top of the fridge where it stays around 78 degrees. I tried her method and within 3 days I had bubbles and a nice tangy smell. Now I can't believe how simple the fix was, I had been making it way too complicated. Has anyone else had a starter that just would not cooperate and found an unusual fix?

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hannahs452h ago

Switched to pineapple juice for the first week when mine was sluggish, totally kicked it into gear with all that acidity. The tang was insane at first but it mellowed out after a few feeds lol.