I made a sourdough starter for the first time recently. It's really hard to find a short guide on e.g. what ingredients to use, what amounts to use, what to do

I made a sourdough starter for the first time recently. It's really hard to find a short guide on e.g. what ingredients to use, what amounts to use, what to do about discarding, how often to feed. Worked fine for me first time. I feed the starter every 1 to 3 days (it's not important), throw in 1/3 of a cup of water and 1/3 of a cup of flour each time then mix (just by eye, don't bother measuring, white or brown flour is fine, cold or warm water is fine), don't discard anything (no need to waste it, or collect it in another container). When the container starts getting full I either make bread or pancakes. It's probably from being a developer, but I was frustrated by the number of guides I had to read to settle on the above because a lot are dauntingly complex. Some guides will say feed once, twice or three times a day, some will say to only use a specific kind of flour at first then change, some say measuring by weight is vital, some say discarding each feed is important to keep the ratios exact etc. I just went with the simplest advice for each variable and it worked (along with several friends who followed their own method) so my feelings are many guides that say "you need to do this for it to work" aren't based on fact and yeast isn't delicate at all to cultivate (makes sense given it survives freezing, not being fed a while, sitting idle in bags of flour for months, being saturated in water, high room temperatures). In terms of verifying sourdough advice scientifically, it would be super cheap to do with minimal equipment so it bothers me there isn't a definitive easy guide by now to dispel common myths. The one about how you're cultivating yeast from the air is a myth as far as I know (the yeast is coming from the flour) but you hear it everywhere still. Maybe I just got lucky first time or the method is non-optimal, but I'm happy that I've cultivated laid-back yeast that isn't picky about how it's fed.