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New to sourdough. 

Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉.

This video covers about 8,5 hours. It is an initial start of 113g flour with 113g water, left overnight. For scale, the container is 1.7 liters.

Over the first 6.5~7 hours, it grows immensely. Then it collapses. Attempting the first feeding, it doesn't seem to want to ferment. 

Any diagnosis, tips, or pointers would be appreciated.

Thanks in Advance


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