My starter doesn't accept white flour

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Hi everyone, good afternoon! In 2020 I created a great starter, which gave me beautiful loaves of bread. It doubled in 3 hours. Last year I neglected it and it died. I've been trying to create another one for 4 months, without success.
Two weeks ago I started a recipe for pineapple juice by Debra Wink that I saw here. It doubles in 4 hours with whole wheat flour, but if I try to switch to white flour it doesn't double, or if it does, it takes much longer than normal. I've tried several brands of flour. Please help me, I'm very sad about this... making bread is my therapy. Note: don't mind the English, I'm Brazilian and I used Google Translate.

That being said,  if you perpetuate a prejudicial feeding regimen, this is what your culture will expect. I recommend cutting the whole wheat flour by 1/4 everyday. By the fourth day your culture will gladly, without prejudice except white flour. Smile...

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Hope you don't mind my pointing this out, Will, but if Caca requires your answer to be translated (into Portuguese?), the last sentence could give the opposite meaning.  The white flour will be "accepted", rather than "excepted". 😊

I had a whole wheat flour starter that was like that. It would refuse to behave when fed white flour. I started switching it over slowly: I began with feeding it half whole wheat and half white flour for a while, then 1/4 whole wheat 3/4 white flour for another while, then eventually 100% white flour. That fixed the problem eventually.