Hello--Trying to cut through the multitude of sourdough starter tips (Use pineapple juice! Mix a lot! Leave alone! Discard most of what you have and add more feed!).
Then there's the UW Breadlab method, which, by comparison is deceptively simple--https://breadlab.wsu.edu/sourdough-starter/. Feed twice a day, stir, and you're good to go in a week. Can't be that easy, can it?
Any good data on the science behind this?
Any good information on methods for wheat vs rye starters?
Is this all "it worked for my grandmother so it works?" No offense to anyone's grandmother. I just want to understand the rationale.