I think you may be too worried about your starter and I'm sure it's because you've read so many different things about starters. I would follow the advice you received on your other thread and just be patient. I'm pretty sure my starters looked just like yours do now when I was in the activation process and they are both fine now. I've had my Ischia for 2 years and my Camaldoli for one year.
In the beginning, I followed the instructions from Sourdo.com. Now I discard all but 100 grams of starter and feed it 100 grams of filtered water from fridge and 100 grams of KAAP flour. Sometimes I use larger weights for a specific recipe in mind where I would need more starter than usual. Every few feedings, I'll transfer the starter into a sanitized mason jar because they can get crusty and gross looking after a while. Once fed and the starter is mature enough for whatever recipe I'm using it for, I take out what I need and put the jar back into the fridge until next time. Some members maintain their starters at room temperature.
Good luck and I think your starter will be fine.