I have a few questions about strech and folding.

1. For whole wheat sourdough how much time should be allowed between foldings?

2. Should my dough pass a window pane test if I am folding instead of kneading?

3. Can any recipe adapted to strech and fold?  If so does all the streching and foldinf and resting time create a problem of ovr proofing if I add in enough time for a good rise?  Will the yeasts be over popullating the dough by the time it rises if I take the time to strech and fold it over a period of 3 hours instead of a straight kneading which would take 20 min.?