My sourdough starter went well the first time, but I threw it away because of my ignorance. I made a second one, and it turned out well; I followed the instructions given by the chef of Gluten Morgen. You can see it here: https://www.youtube.com/shorts/I_8RlzV7qsA. It took him 4 days at 25°C. Mine took 5 days. It depends on the kind of flour you use, not only on thetemperature. I use flours from the supermarket; nothing special about them, except that I look for those with 12 gr of protein or more.

Thank you for dropping by and for your nice words, friend ❤️