Sourdough

I’m starting on a sourdough kick again, I really want to be able to make a real sour loaf and a very mild loaf. I know the techniques used in making natural leavened breads have a great deal to do with how sour the outcome is. Slowing down or speeding up fermentation, temperature etc. I want to start off by creating a very mild starter. Please let me know what you think of the following method.

To make a less sour starter. I would start this on a Wednesday Morning Finishing up on Saturday morning Ready to bake bread