Should I start over with my sour dough starter?!
Answers: My proof box for my sour dough starter got below 85 degrees. (lowest reading was 72 degrees) This morning it has about a 1/4 of an inch of thin liquid. No bubbles. Shall I throw it away and start over?
if the liquid smells foul or a weird color then start over... else, just stir it in and add flour to feed. I don't think you have to worry about low temperatures since the bacteria and yeast go dormant. I would be worried about too high a temp (115F or greater) that would kill the starter. Also, keep feeding so the starter has food to grow on.
It actually sounds like you haven't been feeding enough. However, some separation is expected when making a starter.
As long as the liquid is not orange this is perfectly normal. Add some flour & water and you'll have bubbles galore. You will also notice a definite beery or whiskey smell as your starter gets older. Don't worry about that either - it means you have a good starter.