Two comments - I appreciate this article. It aligns well with my philosophy that there are many ways to do sourdough. All of them are wrong except for the method that works well in your own kitchen.
And, one correction. The microbes in sourdough are not aerobic organisms. They are “facultative anaerobes”, meaning that their metabolic process does not require oxygen but, unlike obligate anaerobes, they function very well in the presence of oxygen. The starter does not need to breathe, but it does need to exhale - thus it is not a good idea to keep it in an air tight container.