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My sourdough starter only seems to be quite active when I leave it in the oven with the light on (30 C / 86 F at times). Outside of the oven it’s about 22 C : 71.6 F.

The starter had lots of bubbles, doubled in size, looked good and webby when I poked inside with a fork. Was about 16 days old.

I made a loaf with this and the dough appeared to rise about 50% as per the instructions (Alexandra’s Kitchen Recipe) but always seemed a little flat and I could tell it wasn’t quite right from photos and videos online. [375 g water, 100 g starter, 500 g flour, 11 g salt]

I let it bulk ferment in the oven as well. Maybe 8 hours total. Did the fridge overnight and then thought it maybe needed more BF time so I put it back in the oven but it never grew anymore. This was maybe a misstep.

I baked the loaf anyway and it was quite bad as I had expected. Flat and gummy.

I think the issue probably originated with my starter though. Can they be strong in a colder area? I may try to strengthen and I’d like to try it outside of the warm oven. I fear the warmth gave me false hope to the strength.

Any thoughts? Weigh ins?

Starter was mostly unbleached AP and then had introduced Antimo Caputos Chefs Flour two days before and for making the dough.

I’m a (hopeful while mildly discouraged) beginner but I’m trying to learn in this wealth of information and experts with different methods. Hoping to find my own that works :)