I am new. I keep my start in my kitchen for nearly 2 years now, and my house is at a very constant 68 degrees year round. I know this affects the activity of the yeast considerably, and also the bread-making process.
Is there a way to calculate how much longer my starter needs to mature and how the bulk rise should be affected?
I use this Sourdough Fermentation Prediction chart. Our temperatures are all over the place, so I find this very useful.
https://www.pizzamaking.com/forum/index.php?topic=55582.msg559160#msg559160
You could also try the spreadsheet in this post that was put together by bwraith.