Newb questions on maintaining a starter
hello there, I'm new to the sourdough scene and I've been doing a lot of reading, but have read so much conflicting information I've gotten a bit confused. I've got a white flour starter going and it's going great, doubling+ between feeds, made some excellent pancakes this past weekend, but haven't gotten up the courage to make bread yet. Once the starter is established, what's the best way to maintain a starter? I want to be able to make sandwich type loaves and more lean loaves, as well as pancakes, biscuits and other non-loaf bread products. We like a not-too-tangy flavor to our breads. I'd like to be able to feed every 24 hours, but could do every 12 hours if necessary, but would like to "waste" as little flour as possible. With these requirements...
-What hydration level should I be using and how much starter should I be keeping? Right now I'm feeding my starter as follows 50g starter, 75g water, 100g flour.
-Is it possible to keep the starter at room temp and only feed every 24 hours?
-Can I convert my white flour starter to whole wheat? Do I just start feeding it with whole wheat flour? I'd eventually like to use home-milled white whole wheat flour, is this ok for feeding the starter?
-For the discards from feeding - can you just throw it in a jar in the fridge and save it up until there's enough for pancakes or whatever?
Thanks for all your help and sorry for the newb questions!