Wild Yeast Sourdough Starter in HOT Country
Hi All,
I have been reading around this forum, and others as well, about how to start a wild yeast sourdough starter in a HOT country, and found none to be helpful.
Room temperature: 91.4 F (33 Celsius). the coldest room temperature we have is 84.2 F (29 Celsius)
I followed the instructions here: http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter [1]. I used water only, instead of pineapple juice.
I am currently in Day 2 of instructions, this is what happened:
Day 1: Starter overflowed after 18 hours
Day 2: After 3 hours of feeding my starter, it already overflowed. i haven't fed it again.
Day 3: the starter had a bad smell, like over ripe bananas gone bad. Not sure if it's still alive, so I fed it 6 hours ahead of schedule. Some bubbles started showing up after 3 hours. I read that this is a good sign. The smell is still there, after 11 hours from feeding, but not as strong anymore.
The container I used can fill up 500mL of liquid, definitely more than enough space (especially for day 2). the lid is loosely placed as well
The water temperature was 87.8F (31 Celsius), this is tap water temperature here.
Questions:
(1) should i be worried about the quality of the starter? or just proceed per as instructions
(2) I read that i can refrigerate, but this is mostly for those people who already have a working starter. I have not read anything about refrigerating on the first 7 days. any advice on refrigeration at this stage?
(3) should i just feed it more often? if yes, what are the measurements for this?
(4) should i use cooler water? if yes, what temperature is ideal?
Hope to be able to get some advice!
Thank you!