The Float Test
Quick question about "the float test". I have recently read that a good way to test if your sourdough starter is ready for baking is by performing a float test (dropping a small amount of starter in a cup of water to see if it floats). Until now, I have been just feeding my starter and seeing if it doubles in size before I bake with it. In your opinion, what is the best way to know if your starter is ready for baking. What are your thoughts on the float test etc.? Thanks y'all!