Faye, while your room temp is a little warmer than optimal, it should still be ok to keep your starter at room temp while it's developing. Developing and maintaining a starter always involves adjusting the process to fit your environment, so just keep in mind that the warmer temp means that your starter will ferment faster and may need to be fed more frequently to keep it from over-fermenting and developing undesirable bacteria. If it would be helpful to troubleshoot in more detail, please feel encouraged to give our free Baker's Hotline a call at 855-371-BAKE. We love talking sourdough! Mollie@KAF

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