Hi Mary, I think you're on the right track with your new feeding schedule--weighing the ingredients, keeping the proportion of starter/flour/and water equal by weight, and feeding twice daily at room temperature. Your starter should be fine in your oven with the light on, as long as it doesn't get much hotter than the low eighties and you don't forget it's in there and turn on the oven by mistake! Room temperature should also work fine. I doubt that the water you're using is damaging your starter, but you could try using a different type of water and see if that makes a difference. Generally starters will thrive on whatever water you and your family drink. I would continue your current feeding routine for a few days and see if you observe more rise. Be sure to check your starter over the course of the day, because it can rise and fall in a 12 hour period, which will leave it looking much like it did right after feeding, with perhaps a layer of frothy bubbles on top and a watermark on the side of the jar. Barb

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