Bokashi Fermentation - Component Question

I have a few questions for people who have made bokashi ferments regularly.

Situation:
I've recently been making bokashi compost using bran from SCD Probiotics from KCMO.   I have access to leftovers from a Senior Center and am using them to kickstart making soil for a community garden.

 I also have access to a wide variety of outdated foods, expired but still good foods, and spoiled leftovers that sat in my own fridge way too long and got moldy.

Each bucket is different, but I'm relatively new to doing this.  

Questions:
1) I have used 5# flour mixed with bran to be the "starter" at the bottom.  I used it because this particular batch already had a great deal of liquid in it and I wanted something to absorb much of the liquid.  Is this a good or bad idea?

2) I literally add just about everything to it.  1 cup of leftover lime juice, a year old.  Moldy chili.  Vegetables gone bad and forgotten.  Soup,  Gravy.  paper.  Plants.  Cardboard.  Is there any rule of thumb that tells you how much bran to add for each layer depending on what the inputs are?  

3) What happens if air gets into the container?  Does that slow it down or just kill the stuff on the very top?

4) Any other hints or tips... it doesn't seem to be very straightforward when I try to research it.  For example, what happens when I add it directly to compost?  Do I need to dig it in, or can I just let it sit on top of compost pile and continue to add debris to the pile occasionally?  D

5) Does it need to be buried to continue to ferment or to keep animals from getting to it?  

6) Does heat affect how quickly it ferments?  Is there a temperature that it should not go above?  I keep my buckets outside in the shade mostly, around 80-90 degrees, but have left them in the sun before too.    Are there any temperatures that are too hot or too cold?

Thaknks for the help and for sharing your bokashi journey with me.