Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed

Hi everyone,
I’m looking for a sanity check from experienced bakers.

I’m maintaining a 100% whole-wheat sourdough starter in a warm Indian kitchen (around 26–28 °C). Today is Day 17. I’ve attached a pic showing the starter about 24 hours after feeding.

Current routine:

• Flour: 100% whole wheat (atta)
• Feeding: once every 24 hours
• Ratio: 1:5:5
• Hydration: fairly thick (not pourable)
• Covered with a loose lid (not airtight)

What I’m observing:

• Consistent bubbles throughout the starter
• Mild yogurt-like sour smell most of the time - occasional acetone smell near the end of the cycle
• Limited visible rise - no clear doubling yet, more of a slow “creep” increase
• No mold, hooch, or foul smells

I’m trying to understand whether this looks like normal slow development for a whole-wheat starter in a warm climate, or if there’s something structurally, I should adjust (hydration, ratio, timing). 17 days sounds a long time. 

I’m not in a hurry to bake just want to be sure I’m on the right track and not missing something obvious.

Thanks in advance. I really appreciate experienced eyes on this.