(Starter Health & Maintenance) Quick Tip: The Float Test - The Easiest Way to Know Your Starter is Ready to Bake.

You’ve fed your starter, you’ve watched it grow, and now the big moment is here. It’s time to mix your dough. But you hesitate, looking at your bubbly jar and asking that one crucial question: “Is it really ready?”

1. It’s a moment of doubt every baker faces. Thankfully, there’s a simple, almost magical test that gives you a clear answer in seconds: the float test.

What is the Float Test?

The float test is a classic sourdough baker's trick. It’s a quick way to check if your starter is at its peak activity and has trapped enough fermentation gas (CO₂) to properly leaven your bread. In short, if it floats, it's ready to go!

How to Perform the Test in 3 Simple Steps

(This is a great place to add a short video or a few photos of the process!)

1. Grab a Glass: Fill a small, clear glass with room temperature water.
2. Take a Sample: Gently scoop a small spoonful (about a teaspoon) of starter from the top of your jar. Try not to stir it down or knock all the precious air out.
3. Drop it In: Carefully lower the spoonful of starter into the glass of water.

Reading the Results

If it Floats: Success! This is the sign you've been waiting for. A floating starter is full of gas, light, airy, and at the perfect stage to mix into your dough for a wonderful rise.

If it Sinks: No worries! This simply means your starter needs a little more time. It hasn’t built up enough gas just yet. Place it back in a warm spot, wait another 30-60 minutes, and try the test again.

Why Does it Work?

As the wild yeast in your starter feeds on the flour, it releases carbon dioxide gas. This gas gets trapped in the gluten network, creating all those beautiful bubbles. When enough gas is trapped, that portion of the starter becomes less dense than water, allowing it to float!

The float test is a wonderfully reliable indicator, but it's just one tool. As you continue your baking journey, you'll also learn to trust your senses—the sweet, fermented aroma, the web-like texture, and the sight of a domed, bubbly surface are all signs of a happy, active starter.

Give this simple test a try before your next bake. It's a fantastic way to build confidence and better understand the rhythm of your starter.

Happy Baking, The Crumb & Crust Co. Team