Hi Alexa, it does sound like your starter is suffering from the same issue as Catherine's, so I would recommend trying Debra Wink's alternative feeding routine, with the once a day feeding with wholegrain flour and the 2:1:1 ratio (starter:water:flour, by weight). Since your environmental conditions are so warm, be sure to keep a good eye on your starter during this time, and as soon as it begins rising, switch back to twice a day feedings. 

At that point I would also recommend gradually transitioning back to feeding with unbleached All-Purpose flour over the course of several feedings, and shifting to a ratio of something more like 1:4:4 or 1:3:3 if your home remains in the 27-29C range. Again, the goal is to find a room temperature feeding routine that allows you to replenish your starter when it's at the peak, or just beginning to fall.

It's fine to feed your starter with cool water when your home is very warm, and once your starter is established, it will likely be helpful for you to take advantage of refrigeration when you're not planning to bake. 

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

Barb

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