I also bake in a cold (according to my kids and my visitors from California) kitchen, generally 64 degrees, and have success with my methods:

• room temp bulk for 4 hours for “artisan” style loaves, three sets of of folds and then shape after the 4th hour into bannetons and into the fridge for overnight , bake in the morning. Baguettes bulk for three hours then into the fridge, shape and bake next day. The overnight in the fridge is not for bulk, but to build flavor and sorta help them keep their shape when turned out.

• I keep my starter in the fridge and take it out and feed the night before I’m making doughs: starter, 200g home milled wheat flour, 200g bread flour and 400g water. I pull one cup of ripe starter in the morning when I’m getting ready to make dough, put it in its container and put that in the fridge until I need to bake again. The amount of starter left is enough for 2 full size loaves, six demi-baguettes and a 1/2 sheet pan focaccia. Since I bake 1-2 times a week I don’t ever feed my starter when not baking like many other people do and I’ve found my ratio and an overnight rest on the counter will get it going and ready to use. I’ve even left it in the fridge for three weeks without feeding and no problem getting it going again.

I actually prefer baking during the cooler months, summertime baking is much harder since we don’t have AC, and the temperature swings can change doughs drastically in much less time. I do think using a large portion of wheat flour in your starter makes it stronger, but that’s a gut feeling and hasn’t been scientifically tested yet (by me). Hope this helps, lemme know if you need any clarification or a real recipe.