Hi Tessa, seasonal fluctuations in temperature can definitely affect the rate of fermentation, and a starter that has been rising like gangbusters in the warm summer months may suddenly seem anemic and lethargic when cold weather arrives. You used good sourdough instincts when you found a slightly warmer spot for your starter. Aiming for something in the 70-80 degree range should help keep it active, and allowing a few days of twice a day feedings at room temperature prior to baking bread should help increase the populations of wild yeast and friendly bacteria, which will give you the best chance at a great rise and flavor in your sourdough bread. During this revival period leading up to baking, try to feed your starter when it's at its peak of rising, or slightly before its peak, for strongest yeast development. I hope this helps! Let us know how it goes. 

Barb

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