Sourdough starter fridge incident flipped my feeding routine

I let my starter sit in the back of the fridge for 9 days and it grew a fuzzy grey cap, so I tossed it and went back to daily counter feedings in my Denver kitchen. A $4 jar of organic rye convinced me that neglect kills faster than overfeeding, has anyone else revived a starter with a vinegar wash or should I just keep the new one?

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