I Can't Get Startered!

My second attempt at sourdough starter was not much more successful than the injera starter. You see it on day three. One problem is that it has a big dried spot on the surface, which happened because I disregarded instructions to keep it tightly covered with plastic wrap. "It needs to breathe!" I thought, wrongly. Another problem is that whereas my book predicted it would emit "a faint citrus aroma" it in fact exudes "an assertive dead-cat-in-the-basement" aroma. I threw it out and started two new batches, one with rye flour, one with whole wheat. I think one issue is my lack of a place to let it sit at the proper temperature. My book recommends 55 to 65 degrees, but where is that to be found in my house, chock a block with room-temperature rooms?