So I´ve finally honed down my method to the point where I think I should share my recipe. I have a 100% whole wheat starter that I started about a year ago (Unfortunately I lost my previous starters when I moved between countries a couple of times).
One point of this method is to save waste. I wasted a lot of flour in creating my starter, and I wanted to stop that. So I keep my starter in the fridge until I need to take out 2T of cold starter for this recipe. Yes, I said COLD starter. :) When my starter crock is low from taking out small bits to use for recipes, I simply take it out of the fridge, feed it a cup if flour and a cup of water, then leave it out for a day then throw it back in the fridge. No need to discard starter at any point in this process. I also designed this method around my busy schedule and aversion to needlessly complicated things.
Whisk 2T starter straight from the fridge and 1/2 C cold water.
After it is thoroughly mixed, add 1/2 C flour of your choice.
Cover in a large bowl and let sit in a cool place for approximately 10-14 hours, or whenever you can get to it. One of the reasons my method works well for me and my starter, is that the times are flexible. Between all of these steps except the last one, you can wait 8-16 hours or so, even more, and you will be fine, as long as you time the last rise correctly.
Add 1 C water and 1.5 C flour in the same way as before. If using a partial whole wheat/white mix of flour, I always add the wheat first, because it can use more softening up time than the white flour.
Cover again and wait 10-14 hours
Whisk together approximately 2.5 c flour and 1 t salt. Add to the sponge mixture, and combine thoroughly, but do not knead. Using a danish dough whisk will help immensely with this step. Otherwise a wooden spoon works best for me.
Cover tightly and wait 10-14 hours.
Knead as needed, then form the dough.
The longer you waited between the previous steps, the less time you will have to spend kneading, but if you wait too long, the yeast might not have enough umpf for the final rise.
My kneading method is that I use a marble slab that I spray with water. It works great for whole wheat doughs.
Knead and form the dough to your liking, then get it ready for it´s final rise, whether it is in a loaf pan, dinner rolls, pizza, cinnamon rolls, or in a banneton.
Loosely cover and rise and bake it to your liking. I use a la cloche or the old pizza stone and pan of water,both work nicely.
If you start this bread in the morning, it will be ready to bake the next evening.
If you start this bread in the evening, it will be ready two days later in the morning.
You can replace the 2T of starter with 1/8 t of commercial yeast. Makes a pretty decent loaf.
This is the method that I use most often when making sourdough, because it works well with 100% whole wheat, you can do it even when you are working 10 hour work days, and it doesnt waste flour-- ever. I enjoy that it is wheat and nothing else, but you can also add to it or use it for cinnamon rolls, pizza (add an extra 1/2 c of flour), bagels (same), monkey bread, etc.