Hi Ann, I've never tried to create a starter in a very warm climate, but I think it may be helpful for you to try a different starter process suggested by microbioligist, Debra Wink. Her method is meant to discourage the initial prevalence of a gas-producing bacteria that can contribute to the delay in the wild yeast kicking in. In addition, starting with a whole grain flour like whole wheat or whole rye may be helpful to you. Once this starter is rising predictably, you can switch to feeding twice daily with equal parts by weight of starter, flour, and use unbleached all-purpose flour rather than a whole grain flour. Once your starter adjusts to the twice a day feedings and is again rising predictably and has a pleasant aroma, then you should be good to start baking. When maintaining your mature starter I would take care that your starter doesn't sit out at room temperature without being fed for an extended time, as it may be more prone to spoiling. Try to feed your starter when it's at its peak of rising, or just beginning to fall. If you find your starter has risen to its peak and you're not due for another feeding for several hours, then you might want to refrigerate your starter until the next feeding. You can also slow down fermentation by feeding with cool water and/or feeding a smaller percentage of starter as compared to water and flour fed. These strategies may help you slow down fermentation, and find a feeding schedule that works for both you and your starter. 

Barb

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