Hello.  I have several questions about starters.  Please bear with me being new at this.  First, the starter I am using is 1 cup flour, 1 cup water, 1 tsp yeast.  First question.  Can I use wheat flour in my starter?  Second question.  I have read that after being refrigerated, it will last for two weeks.  Can I just work from this one starter for two weeks and not add to it to make it grow.  In other words, I would like to have a starter, use it and then make another starter.  I don't want one that I have to feed.  Is this possible?  Also, can I add starter to any bread recipe?  Can I use very small amounts of this starter, say 1/4 cup or so.  Is a starter to make your bread sour or flavorful or is it also for its rising capabilities?  Lots of questions here.  Hope someone can answer each one for me, thank you.