Where should I store my sourdough starter to ensure its vitality and longevity? Is it best kept in a cool, dark corner of my kitchen, or would a more temperate location, like the refrigerator, yield superior results? How do factors such as temperature and light exposure influence the fermentation process, and what implications might these have on the usual feeding schedule? Should I consider using a glass container instead of plastic, as some suggest this could promote healthier microbial activity? Moreover, how often should I check on it to ensure that it’s thriving, and are there any indicators I should be vigilant for that might signal it’s time to take action? Ultimately, what strategies can I employ to maintain the strength of my starter, particularly if I may need to store it for extended periods? Can the choice of storage location truly affect the flavor profile of the bread I hope to produce?