Hi Kendra, we don't set much store in the float test to guage sourdough starter maturity or ripeness, so I wouldn't worry too much if  your starter fails this test. Rising is caused by the starter developing bubbles throughout, so I suspect some bubbling and yeast activity are occuring. While smelling like yeast or beer is a good sign, I mostly look for the absense of unpleasant aromas (stinky feet, vomit, or acetone), and predictable rising. Since you're already 10 days into the process and you are seeing some rising, then I think it's safe to trust in the process and forge onward. If you have your starter placed in direct sunlight, I would move it to a more sheltered spot, since there can be a greenhouse effect that causes the starter to heat up too much. If you're worried about using up all your flour, consider maintaining a smaller starter, at least until your starter is ready for baking bread. Good luck, and let us know how it goes!

Barb

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