Sourdough starter in hot and humid countries
After reading about sourdough, I was very interested and went ahead to try out a sourdough starter. I have never tasted sourdough and neither do I know how a sourdough starter should smell like.
So there I go, trying my luck with my sourdough starter. On the first day, I fed it 8 hourly (based on this video: http://www.youtube.com/watch?v=cusjbAtGzvg&feature=fvw ). On the 2nd morning, my starter began to have bubbles and smell like vomit / spoilt yogurt, and I fed it once in the afternoon. On the 3rd morning it smelled a bit like nail polish. However, it is still able to rise and a lot of big bubbles are forming. As I researched on the internet that the nail polish smell could be due to underfeeding of the starter. Hence, I quickly fed it on a 1:1:1 (starter:breadflour: water) ratio for 3 more times. However, the smell just couldn't go off and it was turning very dense. In the end, I decided to throw the starter away...
Could it be due to the weather where I stay, where temperatures can go up to 33 C in the afternoon, and humidity is always above 90%, or is it the way i am managing it? By the way, this is the 2nd time i tried. The first time i tried with AP flour and waited 24hrs - nothing happened and mold formed. Night times in my location is 29 - 31 C. I read some articles on the Internet that yeast will die if temperatures goes above 60 C, and lactobacillus bacteria can grow as long as temp is between 15 C and 55 C. That is why i decided to go ahead with the "experiment". Did I get anything wrong from my research? If not, is it possible that people like us living in such hot and humid countries grow sourdough starters from scratch and maintain it at room temperature (i.e. 33 C) ?
Your help is most appreciated!