Dough not passing the float test after bulk fermentation
Help Please!!!! I’m following Bonnie Ohara’s book “Bread Baking for Beginners” ... she states that one can know when your sourdough has completely rise during the bulk fermentation by performing a float test (not talking about my sourdough starter but the actual dough) ... in her recipe, she lets it rise 5 hours but says it might require more time in colder temperatures. I’m at a colder temperature but yesterday I let it rise for 8 hours and it still wasn’t floating! Then I started shaping it and I could tell it was over fermented. I believe my sourdough starter is healthy, I think it is due to leaving it too long to rise .... should I not worry about the float test?