I live in Florida and the temperature in my kitchen with the doors open is in the mid-70's to low 80's. How will this affect the development of a sourdough starter. It might help you to know that I have a great deal of difficulty with yeast breads - the first rise is almost always too fast, then the second rise is very minimal. Since I've tried adjusting the temp of the liquid everywhere from 85 to 110 F, I'm led to believe it's the atmosphere in my kitchen. Thanks for your guidance.

• Reply