Hello Bakers!

I am trying hard to make sourdough starter but no success so far. Can anyone please help me out while remaining simple? Here are the outlines of my workout and results:

1. I'm using all-purpose-flour for the purpose. Also
tried whole flour but no use, as it showed signs of badness with 24 hours.

2. I am using 1:1 ratio for my starter, like 50g flour and 50g water, weighed on an analog equipment.

3. As with all-purpose-flour, I am getting some pink tint-like stuff on top of my mixture within 24 hours of process. Event then I continued to prepare but no signs of rising and bubbling.

4. Room temperature of my home is around 30 C degrees.

5. I'm Feeding my starter in same 1:1 ratio everyday.

Your help is highly appreciated, thank you.

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