Between summer heat and life I haven't baked any sourdough in months, but I fed the starter yesterday. Between dormancy and kind of a cool temperature in the kitchen it took almost 24 hours to show some life. I fed it again this morning and put it in the "proofing box" (the microwave with the range light on) instead of leaving it on the counter, but I have to be careful with that. The new microwave runs warmer than the old one did, presumably because it's a lot lighter and thus not as good of a heat sink. My kingdom for an over-the-range microwave with a "proofing box" mode that cycles its own light on and off to maintain a yeast-friendly temperature.