After some earlier trouble shooting I discovered the reason my starter is not rising. It’s cold where I live so I’ve been using the oven light method for 3 days (post refrigeration). I recently checked the temperature with a meat thermometer and it read 94f! Did I kill it? There’s some bubbles but no rise post-refrigeration.
According to this source, your oven temp was absolutely fine for the bacteria and a bit too warm (to the degree of stopping production, but NOT killing) for the yeast.
According to this source, your oven temp was absolutely fine for the bacteria and a bit too warm (to the degree of stopping production, but NOT killing) for the yeast.
So you must be fine.