I've been fighting with my sourdough starter for weeks now. At least a month. I started with wheat flour (King Arthur) and then switched to white and twice a day feedings. It bubbled up some, but definitely wasn't doubling. I tried doing the feedings with wheat flour again for a few days and it's perfect, doubles as it should and looks good. Once I switched back to white flour it went back to not increasing much. Even trying once a day feedings (recommended somewhere else) it maybe only increases by half. Right now one of the jars of discard I shoved in my fridge looks a lot better than my actual starter and when I pulled it out of the fridge to switch it into a different container, it started bubbling everywhere. Could the discard actually be starter that's ready and I just didn't notice? Should I feed that? I'm ready to throw the "main" starter out because it's just making me mad. I've wasted almost 5 pounds of flour on this already. Thanks for any advice.

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