Dial in espresso on my home machine

Help me dial in espresso at home and build a consistent routine. Machine: [MODEL or type - e.g. "single-boiler with pressurized basket", "heat exchanger"] Portafilter and basket size: [e.g. "51 mm, double basket"] Grinder: [MODEL or type - e.g. "flat burr, stepped", "blade"] Tools I have: [scale, tamper, distribution tool, milk pitcher, WDT needle, etc.] Beans: [roast level, roast date if known] Drinks I make: [e.g. "straight espresso", "flat whites", "iced lattes"] What my shots taste like now: [sour / bitter / thin / gushing / choking / inconsistent] Give me: 1. A starting recipe for my basket: dose, target yield (brew ratio), and target shot time, with the reasoning. 2. My workflow from beans to cup, in order: weighing, grinding, distribution, tamping, rinsing the group, pulling, and timing. Note which of my tools fits each step and which steps I can skip. 3. A dial-in method: change one variable at a time, what to adjust first, and how big each change should be. 4. A taste troubleshooting table: Symptom | Likely cause | What to change. 5. If I make milk drinks: how to steam and texture milk for those drinks, with common mistakes. 6. A short cleaning and maintenance routine (daily, weekly, monthly), including backflushing only if my machine supports it. 7. A one-page cheat sheet I can keep next to the machine. If my grinder or basket limits what I can achieve (e.g. a blade grinder or pressurized basket), say so plainly and suggest the cheapest upgrade with the biggest impact. Follow my machine's manual for descaling and anything involving pressure or electrics.