Yes, 1-1 is fine, probably a bit easier to start out with too. If you end up with what looks like a thin batter when you first mix it that tends to be friendly to work with.

Heavy chlorination or high mineral content in water will slow the starter. Best to start with a pretty neutral water.

As long as the starter doesn’t smell ‘Off’, no visible mold growth, it will be fine. Even then you can often help your starter regain control through creative feeding where your desired yeast and bacteria ‘go medieval’ on the baddies. I wouldn’t recommend that starting off though, if it’s bad just toss it.

I’ve never had a starter fail, but I have had some that tested my faith before they saw the light.