I'm renting a house in Colorado that was built in the late 1800s. It's been updated. But the heaters are actually air conditioners that heat by drawing air from outside. They work for the most part, but more often than not the kitchen is less than 70 degrees.
I had a lot of trouble with my SD starter. Even with the stove light on, it didn't do well. Then, I read a post from @Janknitz who recommended heating water, then putting both water and SD in the microwave. I put them in a small cooler with the lid shut. It worked great. Now, I want to bake, I find I have the same issue with rising. Dough rises, but not as much or as fast as I think it should. I read in a post (not sure by whom) about putting it in the oven with the light on. The light in my rental oven is burned out. It's snowing. And I don't feel like trudging out in it. But I want to start my baking process today.
Any ideas how to keep my dough warm while rising? I suppose I could do the same as I did with the starter, but with a larger cooler. Guess it's a good thing I'm planning to make smaller loaves this time. Thoughts?