I am new at making sour dough starter and I live in an island with tropical weather which seems to be activated rather quickly because of the heat.
Day 1: saw a lot of bubbling by the end of day one. Added my Flour and water and 12 hours later into day 2 it has already risen completely and fallen. Very active and smells sour but no molding or anything like that.
Weather here is about 85-90 degrees.
I don’t know if this is normal.
Can I even use this?
Is it required to wait the full 7 days for an active yeast or can I start baking with this.
To answer the question - no you can't make a dough with it. Well you can - but thats not the way to do it.
Since you've started one way - why change it. All temps will do is make things go faster - a little. With your normal temps and methods it will take some time. Plan on a month or 2 (2 is more like it). Things will be very different.
Keep going and wait. Enjoy!
I live in a tropical country where it can get as hot as 38 °C
I found if using standard method used by people in subtropical places, will lead to harsher flavored bread. Things get even more complicated if sour bread is not culturally acceptable.
You might want to consider making stiff starter instead. King Arthur Baking has thorough guide regarding making mild (and extra sour) starter.
You also might want to take a look on the pain au levain method. Pain au levain often refers to milder style of sourdough, which I found suitable for tropical fermentation
Jay