Innoculate Dunder Pit or Leave it Wild?

[SightsSet]

Hi there. I just finished my first rum run and am starting a dunder pit. I drained all the backset after distillation into a 5g bucket and put some cheesecloth over the top. Now, I know there isn't much in the way of rules for pits, but I'm wondering what my best course of action might be. I live in Northern California and I'm not really sure what wild strains of yeast and bacteria are out and about and whether they're conducive to a good tasting dunder or not. I see lots of talk of what strains produce what esters and I see lots of people inoculating their pits with lactobacillus, bretanomyces, etc while many others just leave it out in the yard and let the wilds go to town on it, which is how I planned on doing it. Anyone have any input one way or the other, given my location?