Hello!  I am new here, and I am trying to make a successful loaf of whole wheat sourdough.  I have tried twice now, with decent flavor, but very little rise.  In fact, the second time, the loaf actually fell some in the oven (did I overproof?).  I have read many posts on here, and it seems many people use a gram scale to measure ingredients, a special basket for proofing, and a dutch oven type of container for baking in.  I do not have any of these items yet!  I am feeling quite overwhelmed, because it seems like there are so many ways of going about making sourdough bread, and I am new and not sure which direction to head.  Here is what I am aiming for:  a fairly sour loaf (baked in a loaf pan), that has risen quite well.  I am milling my own grain too. 

 So here's a couple questions:

1.  This seems pretty common:  create the dough, let is rise for 4-6 hours (with a push down and folding during this process); place in fridge for 12 hours for a slow second rise; then pull out a couple hours before baking for a warmer, quick rise.  Just wondering though if I could reverse something:  make dough, place in fridge for bulk fermentation overnight, pull out, let rise for 4- 6 hours, punching down at one point; form into loaves, do a final rise for 2 hours before the oven?  Would this work?  I do want to have a pretty sour loaf.  

 2.  Does it REALLY matter how much starter you begin with when making the dough?  What happens when you use more starter vs. less?  

 3.  Anyone have a simple, great recipe that uses cups/ounces instead of grams? 

Thanks for your help.