I have been baking yeast breads for decades. Now I want to try using a starter. I have been perusing this site for days and am so confused as there is so much conflicting advice.
I like to make, at least partial, whole wheat bread. I want to, initially, end up with a mild sour dough. I want something not too complicated or time consuming. I only bake about once every week or so and probably bake only one or two loaves at a time. I know absolutely nothing about starters so, with these points in mind, here are some of the questions I need answering:-
1)What do I need to start a starter and in what proportions?
2) Do I keep it in the fridge or on the counter (my kitchen, in the winter, is 68-70 degrees and lower at night).
3) How often do I feed/discard?
4) How long before I can use it?
5) What proportion do I add to a recipe with, say, 3 cups of flour?
I would be extremely grateful for any advice and, remember, I am only in kindergarten when it comes to starters, so use words of one syllable please!