Been Googling the heck outta Stiff Starters when i first stumbled across the term. All my life, thought there was ONLY a LIQUID starter........silly me!

I have read everything google sent me to here, plus wild yeast. and STILL have questions. AND abit of confusion.

I read in one place that a liquid starter will give you the most sour. and i read STIFF is more sour. I have vacationed several times in San Fran, and have found i really like a REAL sour bread. YUM. I also read in places that all starters go THRU the san fran stage in their development. ?

also, i have read on SEVERAL ways of maintaining these different starters. From several diff. web sites. 

can you spell CORNFUSED !

i have yet to read a thread on maintainging diff. starters all in ONE thread !

i just started a stiff starter, and its proofing(?) atm.  Rising nice, and should raise to twice its size in 8 hours i have read, that it should. And when it domes, and starts to collaspe is when you want to use it.

am i on the right track so far?

but i don't bake 2-3 times a week. Lucky to do that a month. Tho want to change that up. So i let my stiff starter dome, i guess.  I have read that i should keep it on the counter top, and feed several times so the starter gets its legs under it. So when i feed, just pinch a piece off, throw the rest away, and feed? Never have really read on how to maintain a stiff starter, when first starting it, let alone how often to feed it. and WHEN do i know its okay to put in the fridge. I know the extensive manner to get it ready to use, once pulled outta the fridge. Its these first steps i am cornfused about.

let alone, WHICH starter will give you the MOST sour of a loaf?

Thankx for your time

wd