More questions about alt Rising Bread

We have recieved wonderful recipes from different folks but we are still unable to make the bread. I could build a salt risin--brick home but can't eat the bread. The problem is maintaining a constant 100 to 105 degree temperture for 8 hours while the starter ferments. Any ideas for a cheap (homemade) controlled environment for starter? There has to be a way--or am I missing the point somewhere else ?

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