I ran across this interesting statement from some unknown website. It was called the Sourdough Readiness Test: Once it (sourdough starter) is fragrant with a creamy, yeasted scent, perform the float test by dropping a dollop of the starter into a cup of water. If it floats, the wild yeast is active enough to produce carbon dioxide gases as a by-product of fermentation. If it sinks, perform one or two more feedings or extend the feeding time before trying again. What do you think? It certainly is easier for the nexbie or expert alike.

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