I keep my starter on top of the fridge. At night, the temperature goes down to 62, and during the day it's more like 72. I've read that starter likes temps from 78-85 best. Am I going to mess with my starter's health with the temps I can provide?
And just in general, what on earth do recipes have in mind when they say "let rise AT ROOM TEMPERATURE for x hours"--surely that could mean a range of 10-15 degrees! Or is there a universally agreed upon temperature when talking about room temp? I'm a beginner and I can't gauge proof times yet by feeling/looking at the dough.