Hi Carl, you certainly haven't screwed up, although I do have some advice going forward: First, be sure to cover the starters securely enough so they don't develop a skin on top. It's fine to cover your containers with plastic wrap, or even a lid. The reason we say to "cover loosely" is not because the starter needs airflow to ferment properly (it doesn't), but because fermentation gases can build up and cause the top to pop off. As long as your container has some head room above the starter level, and you open the jar now and then to release the gases, you should be fine. 

Second, although you may not want your starters right next to your UV light and media filter, I doubt this will affect the organisms in your sourdough jar. If you take them outside, sunlight and/or extreme heat could be a problem, so I would try to keep them out of direct sunlight and no warmer than about 80°F. 

Third, although I know it is tempting not to waste any of your fledgling starters by using the discard to start new ones, I would encourage you to choose the most active starter of your bunch and to concentrate your feedings on one starter. The process can take some time, and your patience is definitely warranted, but it's likely to take a lot more time and flour if you're feeding 6 starters instead of one. If you choose a whole wheat starter, you might want to try this alternative feeding routine until your starter begins rising:

1. Feed once a day. 
2. Feed with a whole grain flour rather than unbleached all-purpose flour. 
3. Feed with a ratio of 2:1:1 (starter:water:flour, by weight). For example, your once daily feeding would look like this: 1/2 cup (113g) starter + 1/4 cup (57g) water + 1/2 cup (57g) whole wheat flour. 

Once your starter begins rising with this feeding plan (it doesn't have to double yet), then you'll want to begin twice daily feedings and return to the normal 1:1:1 feeding routine we recommend in our starter recipe. I would also recommend gradually transitioning back to unbleached all-purpose flour over the course of several feedings. 

Once your starter is doubling routinely within 6-8 hours after a feeding and has a pleasant aroma, then you consider your starter mature and ready for baking bread! 

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