Hi Diane, it can be challenging to create and maintain a sourdough starter at consistently warmer temperatures, but 79°F isn't a deal breaker for the creation process, and there are adjustments you can make once your starter is fully developed which can be helpful. Some bakers actually recommend a warmer environment for creation, so you could consider following along with this blog post to create your starter. Once you get your starter developed, refrigerating your starter when you're not able to feed it regularly is a great option, and when you have it out at room temperature, a ratio of 1:5:5 (starter:water:flour, by weight), as Maurizio recommends, should help slow down fermentation and allow your twice a day feedings to line up close to the peak rise, which helps to keep the yeast active and vigorous. Note that Maurizio mentions that he sometimes reduces the starter portion down to 10g in warmer months (which would be 1:10:10), so you could also try that once your starter is established. Feeding with cooler water might also be a useful tool in slowing down fermentation in your tropical climate. 

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