I am hoping to create a starter for a tangy type of sourdough bread (if possible), verses mild sourdough bread.

One thing I haven't seen discussed in-depth is if covering with a propped open jar, verses a canning lid laying on top of the jar will create more of the acid I want.

I have learned that the natural in-air yeast is one of the factors in the sourdough starter, but how is the best way to store the starter at room temperature?

How do you cover lightly and prevent insects from creeping in and reeking havoc on the mini eco-system?

All it takes is one ant or weevil to drown in the sticky concoction and all the sudden it starts a new kind of hooch.