The temperature angle is the one nobody brings up, you know? Portland has wild swings this time of year, and a starter that survived 8 years might have finally hit a week where your counter got too cold or too hot, and that can kill the yeast even if the flour and water are perfect. My friend lost a 5 year starter last winter because their radiator kicked on right next to the jar, and it cooked the poor thing slow. You could try checking your actual spot with a thermometer for a few days before you give up, but honestly, 8 years is a solid run. Starting over feels sad, but the new one will learn your house fast, and you can always name it something noble like "Phoenix" to make yourself feel better.

Thumbed through the directions and still messed it up, so I feel your pain.

Gotta admit, the nape lifting thing is exactly why I stopped recommending lace fronts to my girls. The full lace just sits flatter and you can actually brush it back without that weird gap showing up after a few hours. I had one client who wore her hair in a slicked bun for a wedding and the full lace held so clean that her own mother asked where she got it done. It costs more upfront, sure, but the rebook rate makes up for it pretty fast. Once they feel that weight difference and how it moves, they don't want to go back. I'd say if you're already doing full lace for brides, just push everyone else into it too and see who stays loyal.