Hi Kara, if your starter is bubbling, then it sounds like it's heading in the right direction, so I wouldn't give up on it yet! You were right to cover your starter more securely so that it doesn't develop a crust on top. Now I would focus on feeding your starter a bit more consistently. If you're worried about using up too much flour during the creation process, you might want to consider maintaining a smaller starter, at least until your starter begins rising predictably. This smaller starter requires only 20g each of starter, water and flour and fits nicely in an 8-ounce canning jar. I would recommend feeding twice a day with this routine. This method might also make it easier for you to see when the starter begins to rise, since it can be hard to observe the type of doubling behavior we describe when your starter is more spread out in a wide bowl. Aim for an environmental temperature in the 75-80F range, but you don't need to go any warmer than that. I would be cautious about using the oven with the light on, as this can sometimes generate more heat than is ideal. I sometimes use my microwave as a makeshift proofbox by boiling some water on the stove and then pouring it in a pyrex cup and placing it in the microwave, with my starter nearby. This will get your starter off to a warmer start if your home tends to be cool at night. Once your starter is fully developed and rising predictably, it should do fine at temperatures between 68-80F, although it will ripen faster at the warmer end of that range, and slower when it is kept at cooler temperatures. I hope this helps! Let us know how it goes. 

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