Just mix flour* and water (pinch of salt) and wait.
Top up once in a while.
Wait for it to smell right and bubble, check for mould.
Keep temperature low, at least don't let it get hot and don't expose to sunlight.
Then bake with it, pretty much as if it was a blob of yeast.
It's incredibly simple.
*start with rhye flour; better yet: start with grain and grind to flour at home.
Keeping the starter alive and all that stuff is overkill.
Friend of mine bakes a bathtub full of dough (50+ loafs) every other week, always starts from scratch. He looked at me like i was stupid, when I asked about 'starter' and 'feeding'.
edit: what's up with those stock photos? just snapshot your own dough 😒
hahaha okay so your friend who sounds like a pro also doesnt need all of this fancy stuff.
It seems more and more like people want to do fancy about it all. And why no own snaps...? Because I didn't have the juice (and courage) to start with it because of the maffia.
Dont worry, when I get this project on the road, the snaps will surely follow. Your recipe sounds a lot more as something that seems doable to normal people