Leaven looks great, but sinks with the float test.

I will send a photo after they cool to check the crumb.

I’m a beginner baker, so if you have a trusted recipe, I would love for you to share!

Jennifer,
Thank you for your response! I have decided to go ahead and use the leaven to make bread. I thought it would be helpful to know weather or not it works.

Boulangere,
Thank you for getting in touch with me. I’m doubling Sarah Owens table loaf recipe. I feed the starter on the counter for 3 days. The single leaven ingredients were: 10g active starter, 25g whole wheat flour 25g water. Then you add 60g leaven that to 300g water, 310g bread flour, 80g whole wheat and 8g salt. It was a very thick leaven. I’m amazed that there isn’t one standard recipe for sourdough! I can’t find two alike...

That isn't a lot of starter for the volume of water and flour you're using. When I begin a leaven, I use equal parts starter, water, and flour, then let it sit overnight to fully develop. You might try rebalancing yours with an additional 30 grams of starter, then similarly allow it to grow overnight.

Is it possible you're deflating your starter in trying to do the float test, and by the time you get a little piece in the water you knocked all the air out it? This is not hard to do for sticky, 100% hydration starters, especially if you're new to handling them.

You could try again, from a different portion of your starter (assuming you haven't deflated it), taking care to scoop out starter with as little agitation as possible. Use a wet spoon and use it more to decisively cut out a lump of starter, rather than spooning (which would stretch and deflate the starter). You could also re-feed and let it rise again if you're concerned it's overripe. But I say try baking with it, yours sounds healthy from what you described. Sourdough baking is a bit of a learning curve, best to dive right in and be open to experimentation.