Let me just say this isn’t for the sourdough purists out there.  I have tried those methods, devoted several days to them, and then promptly abandoned them.  I had beautiful results, but I would often forget about my starter or avoid it altogether.  Eventually I would throw it away with almost black liquid on the top.  Now that is alcohols that are made by this process (it even smells a bit like alcohol).  Maybe I could revive it, but I never seemed to find the time.  

With this method once you have the levain (sourdough starter) you store it in the refrigerator and refresh it once a week when you want to make your dough.  There is no discard, although you can use a discard if you want (I have made some excellent waffles this way).  Simply pull the container out of the refrigerator, add flour (lets say 1-1.5 cups) and water (maybe a cup).  Add in some caraway seeds if you want extra credit (and extra biological diversity).  After this you mix it up, put on the lid, and let it sit on the counter for a day (or overnight).  Make sure it has room to at least double or you will have a dough volcano situation (but really, just clean it up it isn’t a failure).  

Once it has done it’s thing reactivating your organisms, you can mix up your dough.  I have linked a video of me and my starter, in which I do the process described above.  A more runny starter ferments faster, a thick starter ferments slower, so really there isn’t going to be any way to mess this up!  It’s all starter.  

And for interest here is a photo of the pizza that I made with the dough left from a week ago.  This dough did have some whole wheat flour so it is darker in appearance.  It was delicious, fast, and way better than anything you can get from a chain pizza place or the freezer section of the grocery store.