Hi Muhammad, it sounds to me like the warmer temperatures in your home are causing the starter to spoil rather quickly. It might be helpful for you to create a slightly cooler environment for your starter to dwell during the sourdough starter creation process, when it hasn't yet developed the resistance to outside invaders that a mature starter possesses. I would aim for a temperature no higher than 80ºF (26ºC). You might try feeding with cool water and placing the starter container in a cool water bath with a little ice in the water, changing the water now and then when it gets too warm. This could all be in a picnic cooler to prolong the cool a bit longer. You want to aim for a starter temperature between 70-80ºF (21-26ºF), so you're really not that far off. I wouldn't leave the starter unfed for longer than 24 hours, and stirring it at least once during that time may also be helpful (which will discourage mold development). You may also find Debra Wink's Pineapple Juice Solution method helpful, as it uses up very little flour and is meant to avoid certain bacteria that seem linked to a delay in yeast activity. Once your starter is mature, you can store it in the refrigerator when you're not baking. When feeding at room temperature, you'll want to be sure to feed your starter when it's at its peak of rising or just as it's beginning to fall, rather than waiting until it collapses. This will help keep the yeast active and healthy. I hope this helps! Let us know how it goes. 

Barb

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