New to sourdough.
Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉.
This video covers about 8,5 hours. It is an initial start of 113g flour with 113g water, left overnight. For scale, the container is 1.7 liters.
Over the first 6.5~7 hours, it grows immensely. Then it collapses. Attempting the first feeding, it doesn't seem to want to ferment.
Any diagnosis, tips, or pointers would be appreciated.
Thanks in Advance