Hi there, first timer to the forum. I am originally from the UK and used to make my own sourdough. I haven't made it in 6 months or so as we moved to the Middle East, but decided to grow my own starter a couple of weeks back but just CAN'T seem to get it right :(. My ''UK" starter was fine, smelt just how I wanted it to, but I my starter here just smells like malt vinegar, and is missing the sweeter note that my UK starter had. I don't want to put something so acidic into my bread. I have followed all the usual steps. I can only assume it's something to do with the ambient temperature in the kitchen, which averages between 25-28 Celsius, compared to 16-18 bsck in the UK.
I'd appreciate some advice on what to do in hotter climates - I am not sure if refrigerating the starter will help, or using cold water instead of lukewarm. I'd have hoped to have turned out a batch or two of bread by now but I still don't have a starter I'm happy to use! I have discarded 75% daily and even started over completely from scratch....very annoying :(. Thank you!