Lol... Starters can be pretty tricky sometimes. Maybe the whole wheat worked better because it was pure, unadulterated? I never seem to have a problem with the 'Heckler' brand (unbleached) flour.
Also...a 'loose' lid or covering helps, because there are yeast spores in the air.
Another way to grow yeast, is to use grape juice from fresh, organic grapes, which you can squeeze out in some cheesecloth or other suitable material. I leave mine out for only one day, then put it in the refrigerator for adding additional flour or pure water each day as needed. I think the sugar in the juice, helps grow the yeast a bit quicker? If I leave it out in hot weather...it develops 'mold'.
When I've failed...it is usually from some sort of contaminant I failed to consider.
I worked at an old German Bake Shop many years ago, and their starter was carried over to the U.S.from Germany by grandparents (early 1900's) and they kept it going through 1966 + for the 'best' Rye Bread I've ever eaten :>)
Ahh thank you for the tips, I'll go loosen the lids a bit right now. I have never heard of using grape juice, I will look up more about that as well! Appreciated @angryman!
:>) Main key I think, is to make sure flour and water are as pure as possible. I've known people who used 'self-rising flour' with baking powder in it, by mistake.
Have 'fun'....