Sourdough starter went flat after moving to Denver last month

I've been baking sourdough for about 3 years back in Ohio and my starter was super reliable. Last month I packed up my jars and moved to Denver, and within a week it stopped bubbling entirely, even after feeding it twice a day with my usual 50/50 bread flour and water mix. I tried switching to bottled water and adding a bit of rye flour, but it's still sluggish. Has anyone else dealt with high altitude killing their starter, and did you just wait it out or change your feeding schedule?

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