is the leaven supposed to actually float at the top of the water it is tested in? mine doesn't do that but doesn't actually sink? i have had various issues including loaves that dont rise and wet loaves. anyone have this issue? thanks alot.
(Yes, well, it's difficult to make an attractive photo of a lump of raw dough in a floury bowl of water :) ).
Does anyone actually use the method of seeing if your dough floats to check if it's ready for baking?
I first read about this in Whitley's book, where he quotes an ancient Russian book that says you simply put the whole doughball in water and once it comes to the surface you can pop in the oven.
