Hey, I’m sure I’ll be the first to be downvoted, but I’ve maintained a self-made sourdough starter for 8 years. It’s survived spills, falls, mishandling, and everything you can imagine. I’ve made hundreds of pounds of dough and even started a side pizza business. We’ve kept it in the refrigerator for months and fed it equally outside when active. We never use whole wheat, only choosing high-protein white all-purpose flour, mixing it 1:1 with equal parts water every day when active. Good luck—it’s not rocket surgery, at least from my experience.

Don’t stress it, feed it everyday for at least a month, treat it like a pet- good luck!