Hello, Sooo I have gone through almost an entire bag of KA AP flour trying to get my starter to a place where it can bake without added yest. It bubbles and everything but it still does not pass the float test that I've read so much about. I followed the recipe here to a T, the only thing is that my house is a bit cold and I haven't had it sitting on a heating pad so my starter probably spends a lot of time in 60 degree weather rather than 70. I first attempted to bake after 6 days but my bread was very dense, it didn't really rise but that is because I want to make a bread with just flour water and salt. When I was working through my baking failure I put the unused portion of my 6-7 day old starter in the fridge and I did not give it a feed. A few days later I got it out to try and get it going again and I've had it on a twice daily feeding schedule again for about 4 days. It has a nice sublte tangy smell. Before I feed it I stir it. Then I discard set aside 4oz, and add the 4oz water and the 4oz flour and stir together. I have been discarding the rest and it has a texture like a smooth thick glue almost when stirred together. Do I just need to cave and get a heating pad? Will it ever float? Do I need to keep it going for months? Thanks so much in advance. I just don't want to try baking again and have another loaf that doesn't rise. I am committed to waiting as long as it takes but I feel a little lost at this point. The recipe I tried baking with was this one which I chose because of the limited ingredients. http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ Thanks! Kind Regards, Chelsea

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