Appreciation post: my sourdough starter finally works after six months of flat loaves

I used to just mix my starter with flour and water whenever I remembered, maybe once a week. My bread always came out dense and sad. About two months ago, I started feeding it the same time every morning, using a kitchen scale to get exact 100 gram portions. The difference is crazy, it actually bubbles now and my last three loaves had proper holes. Has anyone else fixed a baking fail just by being more precise with one small thing?