Do you clean your sourdough container before each feeding?
I noticed some books recommend feeding a starter by removing a bit of it and placing into a new or clean container and then feeding. All of the data I have collected over the years used to state to keep your starter in the same container over time as that aged sourdough on the sides of the container will add to the tang of the sourdough.
Even Zoe in Artisan Bread in Five recommends to not wash your dough bucket between batches.
I'm doing an experiment now where I broke up my rye sourdough into two batches and am putting one in a clean container with every feeding and the other stays in the original container. So far no taste differences.
What are your thoughts?