Starting sourdough baking for the first time can feel a bit overwhelming, especially when it comes to nurturing your sourdough starter. Making multiple starters at once, like four in your case, is a smart approach to ensure success and learn what works best for you. One useful tip from your experience is labeling each starter clearly. This prevents confusion and accidental mixing or moving, which can affect fermentation. Using simple everyday items, such as water bottles to pour liquids easily, shows how creativity can simplify your starter maintenance. It's important to be mindful of ingredient measurements when mixing your starter. Overloading any ingredient may require adjustments, so pre-measuring your flour and water like you did is highly recommended. Keep track of each batch’s progress by noting feeding times and any changes in texture or aroma. Use containers with lids that fit properly to create an ideal environment for the wild yeast to grow. If lids don't fit well, as you experienced, consider slightly loosening them to allow airflow without contamination. Also, avoid touching the starter unnecessarily to maintain its purity. Watching your starters daily for signs such as bubbles, expansion, and pleasant sour aroma will inform you when it’s ready to use or needs more feeding. Patience is key, as it can take several days to develop a robust starter. By consistently following these steps and observing your starters closely, you’ll gain confidence and move toward delicious homemade sourdough bread. Sharing your journey with the baking community can also provide new insights and encouragement along the way.