I had my first disappointment in a while yesterday. :( My starter seemed to be pretty sluggish and didn't respond as I have been growing accoustomed to. I followed my usual formula but this time devided the dough into two loads instead of a single loaf. After 14 hours in the fridge I baked and had no spring, rubbery bread (if you can call it that) as a result. As I prepped my starter for try number two I remembered a post re temp and proofing. This time I cranked up the oven to 450 and turned it off when it buzzed. I then put the starter bowl on the oven top and opened the door. I also did the same a couple times between folds and bench proofing before retarding over night. My dough seemed to respond very well to this and I had great spring in the oven... Almost to much even! So today I have kept my starter warm and have been keeping my dough equally as warm.(some where around 75 - 80 degrees F or so.) We'll see how loaf number two does in the am. As it's winter and the weather outside is frightful I can't now rely on ambient temp to proof in... What would you say is the best temp to work in, and how do you maintain it in a home like ours where we tend to keep it on the cool side?