I do have a fridge i can control but maybe its not as accrete as i need. Would a Dunkelweizen be what you have in mind? normally for a yeast starter I do 2 cups of water half cup DME bring water to 170 add DME then boil for 10 mins. How does a Dunkelweizen and a munich dunkel differ and what kind of yeast wold your recommend and how much munich if i decide to try a Munich Dunkel?
Couple of things: You probably should boil the DME for a couple of minutes at least (I go ten minutes) and a pinch of nutrient is recommended as well. Also, rather than just making an arbitrary sized starter check out the yeast pitching calc at
www.mrmalty.com. It will give you the approximate size starter you will need for every batch. Lager starters are generally 1.5-2 times larger than ales since you will be pitching and fermenting around the 50 degree mark.
A Munich Dunkle definitely a lager yeast but a Dunkleweizen you will want a good German Wheat beer strain such as WY3333 or WL300. It's just up to you what you want to brew.