Can someone talk me through making a sourdough starter?

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Ive tried twice in the past and it was unsuccessful. Do I need a particular type of flour. Any top tips. Google instructions make it sound easy and so Im not sure why it isn't working

What went wrong?

I just put flour (any, but wholemeal works best for me) and water in equal quantities in a mason jar and leave it ajar in the kitchen for 3 days. If too much of the liquid rises to the top I add a spoonful of flour, usually do this a couple of times before it's ready.

Depending on where you live, it can take a fair bit longer. But just carry on doing the same thing.

I tried over last winter and couldn't get anywhere - possibly because the house was too cold. I gave up in the end and bought some live starter from Etsy, there are lots to choose from. Had great success with that, much easier than trying to get my own starter going.

I've made one im the past and had no issues. I did use rye flour which I understand has a better success rate. You can - and I did - convert a batch to a wheat starter later on.

I bought some fresh strong bread flour this afternoon in case that might make a difference. I'll give it another go

I’ve had most success with wholemeal or rye flour and organic. I think the less refined flours work better personally.

Serious Eats made a step by step guide as a Covid lockdown project.

https://www.seriouseats.com/search?q=Sour+dough+starter

Hmm it seems a bit dry maybe. I read the consistency of porridge. Maybe my porridge is thicker than others

I have best results with the italian method.
chop up fruit (or fruit peel), leave in a jug of water for a few days until it's starts to froth.
then strain the liquid and mix 100ml with 100g flour. once you start to see activity add a tablespoon of flour every day until you end up with a very stiff starter almost like a ball of pizza dough.
takes a while, about a week.