What do you think is wrong with it?
It’s pretty hard to not get a working starter going as long as you give it enough time. In addition to what zx said above you can give it a kick start at the beginning by adding some organic washed grapes or a peeled apple.
I’ve got what I assume is a dead sourdough starter in a kilner jar on my kitchen counter. I think it might be two years since I last opened it. Find the constant needy feeding and the time-consuming proving not worth the effort, but maybe I should give it another try.
On a similar subject I made a brioche last week, which was nice. It’s just a shame I dropped it on the floor when I was putting it out to cool.
