Hello, everybody.
I'm trying to make a sourdough starter. I'm yet trying to atract the yeasts to my flour, honey and water batter and I need some help with it, because I've made one and some ants falled into, so I throw it out (afraid the ants may have contaminated it with the wrong microbes) and made another, wich is in day 1 (made it yesterday [06/12/2018]) and this morning [07/12/2018] when I checked it, it was already thick, full of bubbles and got, again, but this time less, ants and a banana fly in (I removed all of them from the batter). My question is: do I discard it and start another, or let it follow?
I covered with a strainer and put it in a tray with water to avoid the ants, but seems that the strainer holes are a bit large, so I get now one with thinner holes.
It's not smelling bad, rotten, but smells like honey and a little bit sour (it's actually pleasant).
Probably you guys already know this, but here in Rio is VERY hot. Typical day temperature is about 86ºF to 107,6ºF.
If it's needed I can upload some photos.
Thanks for the help!