Hi,

I am new to sourdough, and I just received my Carl's starter in the
mail. Before I ask my question, I'd like to thank the Friends of Carl
for their efforts.

I am ready to activate my new starter. Normally, AFAIK, this should be
done at about 80-90 degrees F. I have a Kitchen Aid oven which has a
100 degree proofing temperature. Is that dangerously high, or still
safe? I understand that in general higher temperatures mean faster
rises and less sourness, but how high is a safe limit? I've read a few
different answers to this, so I just want to be sure. Is 100 degrees
too high for activating a starter? Is is too high for proofing?

If I turn on my oven light and open the door slightly, the temp inside
hits 85 degrees exactly, but I don't like leaving the oven door open
as I have a little daughter running around the house all day, and I
don't think it's safe. If I close the oven door with the light on, the
temp goes above 110 degrees.

Thanks!
Gord