The Omega OYL-605 blend is a great blend, and as long it is not expired then you don't need to make a starter with it. What you have is correct, it acidifies well between room temp up to 100°F. It will sour faster at the higher end of that range.
Also, I agree with Adam regarding leaving it for a week before pitching. The LAB will self-terminate before making an "acid bomb", and the greater risk will be the excess sugars that are lying around during that time. The low pH will help ward off a lot of microbes, but any yeast that gets in there will have a go at fermentation (and sometimes yeast is included in the packages of Lactobacillus from some yeast labs).