Chelsea- Please understand that our sourdough has a 100% hydration rate (equal parts by weight of flour and water) and is not meant to pass a float test. Float tests are used with much stiffer doughs, more in the style of a levain. Feed the starter regularly and do keep it warm; a heating pad may be needed, or you could warm water in a microwave and put the starter in there (not while it is on!). Starters have their own personalities, and the bread may take longer than you expect to rise. You may want to use your starter and add a pinch of commercial yeast to ensure success.Please give us a call at the Baker's Hotline at 1-855-371-2253 and we'll be happy to talk you through this. Laurie@KAF

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