My sourdough starter finally doubled after I switched flours

I fought with my starter for almost 3 months in Milwaukee, it just would barely bubble and stayed flat as a pancake. Then I swapped from generic all-purpose to a local stone-milled bread flour and it doubled in size within 48 hours, crazy difference. Has anyone else seen that big a jump just from changing the flour brand, or was it maybe the warmer weather that week?

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