Sourdough starters in different temperatures perform very differently. For instance, if you're in 90+ temperatures, your sourdough might ferment too fast and taste extremely tangy within a day or two. On the other hand, in a cooler climate, you might not see any activity at all for a few days after beginning. To get a strong and healthy starter that'll give you the best results when you bake and taste your baked good, you want to try and keep your sourdough starter in a room where the temperature is between 75 and 80 degrees Fahrenheit (24 to 26 degrees Celsius).