There are a lot of points of view regarding how to care for starters.

Temperatu
I've deduced from reading various articles in this newsgroup that those
with a lot of experience do not recommend storing starters at typical
refrigerator temperatures, but some suggest room temp or higher and
others suggest 50 degrees. What do you do?

Consistency:
Do you keep your starter in a crumbly dry ball or do you keep it wet in
a slurry?

Flour:
Do you use AP flour, bread flour, whole wheat, whole grain rye or
combinations to make and refresh your perfect starter?

Objectives and results:
If you can comment on the resulting flavor and sour characteristics of
the breads you make with your starter (and the flour combinations you
prefer for the dough), I think that would complete the picture. For
example, since some people want no sour and others want very sour
bread, it will help to know your objectives and results. I'm looking
for a way to make a traditional round SF style sourdough with a great
crispy crust that is very sour and very flavorful, not sweet at all.

Also, if there are any other rules that your starter lives by, or if
you have recommendations for acquiring great starters, please share
them.

Thanks.