These two were made with different starters, I keep one fully white and one that's part wheat and rye. I like the texture of the white but I also like the slightly different flavor profile with the wheat and rye. Has kind of a hint of molasses. I'm excited because my technique seems to be maturing, I'm pretty reliably getting good spring and crumb now. It's been a long time coming.
Sorry, delayed response, was bedtime over here. :D
You'll probably have an easier time of making a starter than I did, it's warm here but very arid. You put the starter in the fridge once you've gotten it active, yeah. Initially you mix water and flour and let it sit out at room temperature, then repeat the process every 24 hours until it comes to life (rises, makes lots of bubbles, smells great). In most cases it takes about two weeks to get a good starter going. Once it's active you can put it in the fridge and feed it once every week or two and it will be fine. If you want to make bread you take it out, feed it, let it rise to peak, make bread with part of it, then feed the remainder and pop it back in the fridge. Good video here.
Edit: 32c should still be OK I would think, starter won't die from heat until 48c and the idea with starter is the yeast outcompetes any bad bacteria for the food, so just keep feeding it regularly and it should perk up and be safe.