Hi Brandi, it does sound like your starter performed rather miraculously in Japan, and I'm not sure what to attribute that behavior to, other than the usual factors--temperature, flour and water. There must have been something unique about the combination of factors in Japan that allowed your starter to be so stable and easy to care for. I'd be curious to know what type of flour you used, since that would probably have the most significant impact. That being said, a mature starter is generally quite resistant to outside invaders, so it isn't too surprising that your starter didn't spoil when kept at room temperature.

Even if your starter is a little more finicky here in the US, it's behavior sounds quite normal. While your sourdough honeymoon period may be over, being able to respond to changes in starter behavior is all part of the process, and it sounds like you have made appropriate adjustments. This is what it takes to keep your starter thriving, so kudos to you! 

Barb

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