The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


afrika's picture


What does the float test have to do with the viability of the starter? I refresh my starter 1:3:3 for 12 hours then refrigerate overnight use in the morning and  it does not float because most  co2 has been expelled, but my breads come out wonderful.

Thanks again to everyone for there contribution to TFL

BurntMyFingers's picture

I know the float test from Chad Robertson's recipes but don't pay it too much attention. If you drop a spoonful of levain into water and it floats, that indicates it has lots of CO2 and is at a good stage for mixing with your dough. If it doesn't float it might be too early, OR the CO2 may have already dissipated as is the case with yours. But assuming the CO2 was there at some point it will still make good bread, just may take a bit longer in the proofing.