I have a terrible problem getting my starter going.
I think this is my 3rd or 4th time trying to get my starter working using the pineapple juice method. The 1st and 2nd time using water, flower, and using the recipe from the "Artesian Breads" book from Culinary Institute of America. The 1st and 2nd time, the start smelled like it should till it went bad fast. The 3rd or 4th time, I'm currently doing it, the fifth day into growing, but very minimal activity. Before taking some of the starter and mixing it with bread flour and water for the pineapple juice method, the mixture was slightly lifted with gas bubble. I follow the recipe exactly as is. I place coffee filter for breathability on top of the container instead of the lid. Containers are glass. I wash my utensils.
Maybe the cause of the problem:
Flour: I store it in the freezer to deal with the bugs, but bring it out a hour or two to bring it to room temperature
Placement in the Kitchen: Info on my house which is built in 48' or 58' and the setting. My dining room is in the same room as the kitchen. Basically a large room with a dining table next to the kitchen and in the corner, a place for the washing machine and dryer. There is this large light bulb in the ceiling, 3000K (kelvin) to 4000K color temperature; warm white, that lits up my kitchen. It is about 3 to 4 feet (measure vertically from the light bulb down to the table). The other location is on the dining table next to fruits with a chandellier above, the hypothesis being if fruits get mold if not eaten then yest may be atracted to fruits which would somehow bring it to the mixture.
Kitchen Temperature: I live in Los Angeles where right now it's cloudy and later warm and back to cloudy. I try to find the warmest spot without taking the route of using the sun, placing it outside, and the flies land on it basically contaminate the whole thing with their feet.
Any suggestions becuase I'm ready to toss in the towel. Im thinking I live in a bad place to do this.