I live in North Central Florida. The temperature in the house last night/this morning was 63, outside temp 46. I really don't want to put the heat on for the sour dough starter. Tonight the outside temperature forecast is mid 30's. I put the starter in the oven and set the oven on "Proof". It was happy and bubbling and growing. I have seen suggestions to put it on top of a refrigerator but my fridge in a counter depth fridge and has a cabinet over it. I ask these questions because I want to make it right. How much does the temperature
fluctuations affect the starter and do the temperature fluctuations harm it? The only place I can put the starter to keep it warm is in my oven on "Proof" which is around 85ºF. Thanks.
The top of the water heater is usually a good place. I used to raise bread there but now I use a hot pad on low.
Ovens are not a good place--they fluctuate 20 degrees and can get too hot. Sourdough does not do well over 100 degrees.