Tartine Country Loaf - Leaven
I'm approximately 25 days into feeding my Tartine starter (every 24 hours - 150g flour mix, 150g water, 75g starter). The starter was residing on my kitchen counter (approx. 69 degrees).
Last night I progressed to making the Leaven (1 Tbs. of the starter mixture, 200g flour mix, 200g water). This morning I did the float test and it sunk. I then waited 30 minutes (placing the mixture in a warmer place) and the mxiture failed the float test again.
Finally I mixed half the starter mixture, 100g of flour mixture, and 100g of water. Let it ferment for two hours and again the dough didn't float.
I have not had an extreme amount of bubbles at any phase. The rise/fall has been subtle. The aroma is sweet with a hint of acidity.
Thank you for any advice. I have NO idea what to do next.