Was my starter too warm?
In an earlier post "Where did I go wrong," I discussed a sourdough problem and stated that it was at 75 degrees Farenheit. Turns out my oven with just the light on (which is where I have to put it on winter nights) gets closer to 85. Could that be too warm? If I leave it at 60, will it just take longer? In which case what do you do in the summer?