Julija, we just got a note that Kiji said: I am using the natural yeast from the air for my sourdough starter. I agree I believe that the room is too warm, Attempting to locate a cooler spot. Thought we'd pass it along to you!
Thank you very much for a quick response. Yes I am in Calufornia and it is 100 degrees today....OOPS! I placed it in the refrigerator... I will remove it and find another location. Shall I continue to feed it over a few more days or is it ready now? Wow this is so much fun.
If you started it with yeast from a packet, you can probably use it already, but it won't be very "sour". If it's from natural yeast (either naturally occuring in your kitchen/air and/or something like grapes), I'd feed it for a few more days. It sounds pretty lively, so you can always give it a shot! Just set some aside (in your fridge - that slows it way down) so you can start it up again... good luck!
Oh, and if you don't have a basement, I'd go with feeding it less and/or getting a bigger bowl -- it's a living critter with a mind of its own :)
Try keeping it in a cooler spot -- your kitchen in the summer is probably pretty warm (but your fridge will be much too cold -- try the basement?). If that doesn't work, feed it less flour/water, or get a bigger bowl!
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Oh, and if you don't have a basement, I'd go with feeding it less and/or getting a bigger bowl -- it's a living critter with a mind of its own :)