My sourdough starter finally worked after I quit being so precious with it

I've been trying to get a decent sourdough loaf for about 8 months now and kept getting flat, gummy bricks. I was doing everything by the book, feeding it at the same time daily, keeping it at 78 degrees in my proofing box, using filtered water. Last Tuesday I just got fed up and left it on the counter overnight after a feed because I was too tired to deal with it. Next morning it had doubled and smelled like actual ripe fruit instead of that vinegar smell. I changed nothing else, same flour, same hydration, same bake schedule in my cheap oven. The loaf came out with an ear and a crumb that actually had holes in it, not like the bakery photos but real bread. I think I was overfeeding it or babying it too much, it needed to get hungry and develop that tang. Has anyone else found that being a little neglectful with their starter gets better results, or was it just a lucky day for me?

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