Hi Catherine, I hope our alternative feeding routine works for you! If you're worried about running out of flour, you might consider reducing the size of your starter, at least until it begins to rise predictably. For the smaller starter a once a day feeding with the 2:1:1 ratio would be 30g starter + 15g water + 15g wholegrain flour. Your room temperature isn't worrisome, but warmer temperatures usually mean fermentation occurs more quickly, so keep an eye on your starter, and once your starter begins to rise predictably (twice), then you'll definitely want to switch to twice a day feedings (which will further promote yeast activity).

You may also want to gradually transition back to feeding with AP flour, and adjust the ratio of ingredients to help you find a twice a day feeding routine that allows you to replenish (feed) your starter when it's at its peak of rising, or just beginning to fall. Allowing the starter to fall significantly between feedings isn't ideal for starter health, and tends to lead to sluggish yeast activity. In warmer temperatures this might mean changing to a ratio of 1:2:2, or even 1:3:3 (starter:water:flour, by weight), since feeding a smaller portion of starter a larger meal tends to slow down fermentation. For a smaller starter, that might mean 12g starter + 24g water + 24g flour, or 10g starter + 30g water +30g flour. Feeding with cooler water can also be helpful if you find your starter is peaking and falling before it's due for its next feeding.

Once your starter begins rising predictably with your twice a day feeding routine, then you can consider it mature and ready for baking bread. I hope this helps! Let us know how it goes. 

Barb

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