Update: the week my starter died at 2am and 6 years of baking saved me

So picture this, its a Tuesday night back in March and I got a big order for a wedding in Oakland, 200 sourdough rolls for a Saturday morning pickup. I fed my starter at like 10pm like always and went to bed. Woke up at 2am to grab water and checked on it out of habit, and the jar was cold and flat, no bubbles at all. My kitchen had gotten down to 61 degrees that night because the pilot light on my old oven finally quit. Six years ago I would have panicked and tossed it, but I remembered my old boss Rosa at the bakery on Piedmont telling me that a slow starter just needs time and warmth, not a funeral. I put the jar in a cooler with a mug of hot water and let it sit for 4 hours. By 6am it was bubbling again and I got all 200 rolls done with 40 minutes to spare. Rosa retired in 2019 and I still call her when stuff goes wrong. What temp do you all keep your kitchen at in the cold months?