Hello. starter question here
I have a starter that is about a week old, and will only rise while in the oven with the light on. I don't have a thermometer but I'm asssuming is 85-90F in there. I really have no idea at all. It's very active while in there; doubling or more in 2hrs or so, but drops back down to its original level when taken out and set on the counter. I'd say in the same amount of time, 2-3hrs. And then won't rise again at all, in the oven or not, until its fed again.
My question is, #1: has anyone heard of a starter, yes, rising a lot when warm compared to being cool, but dropping when cooling down? And #2, is this starter safe to use? I've read a lot online about bad bacteria outnumbering yeasts in warm environments, and that you really want it to be active when cooler. There aren't a bunch of bad bacteria rising in the oven masquerading as yeast are there?
If this thing won't rise in 70-75F temps, it's not going to rise the bread overnight when it's time to actually use the starter. My plan was to let it rise 12-15hrs on the counter, as a cold rise is what you want with sourdough, yes? I don't know.
Thank you for your time.