I live in the subtropics, but experience only slightly cooler temps & identical humidity. When I attended a baking class taught by King Arthur Flour's Jeffrey Hamelman back in April, he suggested that a firmer starter would behave more predictably in a warmer climate. The idea is that a drier starter will mature more slowly than a wetter one. The lower hydration (around 60-70%) starter has worked well for me.
I live in the subtropics, but experience only slightly cooler temps & identical humidity. When I attended a baking class taught by King Arthur Flour's Jeffrey Hamelman back in April, he suggested that a firmer starter would behave more predictably in a warmer climate. The idea is that a drier starter will mature more slowly than a wetter one. The lower hydration (around 60-70%) starter has worked well for me.