I think 80s and humid is actually good for the starter. Do you have a basement? If it's really hot out, you might move it to the basement, at least during the day.

If you're seriously interested in this, wait until the fall, get a bunch of Concord grapes from a nearby farmer's market with the white film still on them, and use that as a starter.

Why do you need a starter? I thought the point of sourdough was to use wild yeast.

I just start mine by putting 1/2 cup of water and 1/2 cup of flour in a jar and leave it on the counter for a day or so.

We don't use A/C and I'm thinking of starting a sourdough culture. I have a starter packet in my fridge from Cultures for Health.

Does anyone have experience with how to properly start and maintain one in hot humid conditions?

Thanks!