My starter is not passing the float test- help

I have a Rye starter and it has a lot of bubbles, grows as expected doubling in size and smells good- I want to start baking with it, but when I float test it it keeps sinking even after a few more feedings. What am I doing wrong? Can I use it for bread yet? (The starter is at 70-72 degrees)

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HalfPint May 28, 2020
King Arthur Flour blog has found that the float test is not a reliable indication of readiness for sourdough starter:

It's a good read and if anyone knows more about baking and starters, it's these folks.
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