Hi Kristi, I think your warmer temperatures may be making it a bit more challenging, so you might want to consider trying this alternative starter process developed by microbiologist and sourdough baker, Debra Wink. Her method has the advantage of using very little flour in the beginning, and tends to ward off some of the unhelpful bacteria that can delay the wild yeast from kicking in. I would also encourage you to cover your starter container a bit more securely with either plastic wrap or a lid. The reason we say to "cover loosely" isn't because the starter needs airflow in order to ferment properly (it doesn't), but because fermentation gases can build up in a tightly closed container and cause the lid to pop off. Plastic wrap will flex, and as long as you have enough head room above the starter level for gases to collect, and you open the jar now and then, a lid should also work fine. 

Once your starter begins to rise predictably with Wink's recipe, then you'll want to begin feeding twice a day (which will further promote yeast activity). At that point you may also want to gradually transition to our sourdough starter recipe. I would recommend transitioning to the AP flour gradually, and keep in mind that with your warmer temperatures a 1:2:2 or 1:3:3 ratio (starter:water:flour, by weight) may be necessary to slow down fermentation in order to allow you to replenish (feed) your starter when it's at its peak or just beginning to fall, which will keep yeast activity vigorous. Allowing the starter to fall significantly between feedings tends to lead to sluggish yeast behavior. 

I hope this helps! Let us know how it goes. 

Barb

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