Is it okay for new starters to have big variations in temperature over a 24h period? This time of year, our house tends to run on the cool side, getting down to the low- to mid-50s F overnight (we're in Maine), but the kitchen warms up to around 75-80F once we get the wood stove going in the morning. I've been trying to keep my starter in the oven with the light on, but sometimes I forget to put it back in after cooking and it sits out in the cold kitchen all night. After a week or so, I've got some bubbles throughout and a tangy smell, but no doubling yet.

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