Oven w/ oven light for proofing - good stuff!
My starter has been active but no leavening after seven days. Started with 1C flour and 1C water. Replacing half of the starter w/ fresh AP flour and distilled water every 12 hours or so. I get small bubbles and hooch but no big rise. I'd read a tip to use your oven as a proofing box by turning on the oven light to heat the inside. I am reading 78ºF on the middle rack where I have my jar of starter and now have about 1/4" of leavening above my mark. Good stuff!
Room temp in our house is around 68-69 so this heat for the starter seems welcome. Wish I woulda started day one in the oven with the 78ºF. Imagine it'd be further along by now.
P.S. - the next time I make a starter, it will be with 2T of water and equal weight of flour. I am using 1/2C of each and it's been a bit wasteful when I could achieve the same with smaller quantities and bulk up later when I want to bake bread.