AEMINAL posted:

I keep my starter in a closet above my fridge, there's a bunch of extra spill heat from the compressor there so it super thrives.

Also a good place to put your dough for rising if you want a less sour bread, fast rise = less of the sour lactic bacteria stuff. Feeding/mixing your starter daily also helps with this because the bacteria doesn't like oxygen.

Made some dough before going to bed last night, it's so easy with a kitchen scale! Takes like 5 minutes. Going to bake it later today