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https://github.com/hendricius/the-sourdough-framework
No, that link is not a software repository, it's a free book about sourdough bread.
Generic whole wheat flour from the store did not work well to start the starter; this turned the starter grey with black icky bits. The bread flour involved is also probably too sterile; what really helped was using fresh ground hard red winter wheat. The ground wheat is meanwhile frozen to better preserve it.
So the current formula looks something like:
Applied once per day to the starter. Discard the excess starter, or use it to make something else.
Refrigerate the starter after feeding it if you have no immediate use for it; apparently the starter will keep this way for up to two weeks. Longer periods require either drying or freezing the starter, which I have not experimented with. The current starter one day after refrigeration showed a single bubble on the surface, so there is at least some activity going on.