In started into sourdough after reading a article in Outdoor Life this was around 50 years ago. Back then I didn't weigh I didn't use unbleached flour I used tap water. I could leave the starter weeks- even months bring it out add some water and flour and next morning I was good to go. Now 2 weeks in ref. and it can take 2 days to get it working again.WHY? I did lose my starter that was 30+ years old what is happening?
HERE is a LINK to loads of information relating to starters.
have a look at what I just posted today It lives, starter saga
It may give you hope. I just fed them again, rye starter is looking good and whole wheat has started showing promise.
Don't give up
Temperature can have a big effect on starters. Perhaps your current environment is colder than where you used to live.
I find that my starter takes two days to recover after spending weeks in the fridge. I'm not sure how long it would take after just two weeks, though. It's usually in the low-70s here.