What should I cover my sourdough starter with to ensure optimal fermentation and prevent unwanted contaminants from entering? Is it more beneficial to use a breathable material, such as a clean cloth or a coffee filter, that allows for air circulation, or would a tighter seal with a lid or plastic wrap inhibit the growth of beneficial yeast and bacteria? Should I consider the humidity levels and temperature of my environment when deciding on a cover? Furthermore, are there specific materials that might impede the starter’s ability to thrive, such as certain plastics or metals that could react with the acidic nature of the starter? How does the choice of covering affect the hydration dynamics within the jar? Can utilizing a particular covering influence the flavor profile of the resulting sourdough bread? What about the aesthetic aspects of the container? Would a visually appealing jar somehow enhance the entire sourdough-making experience?