Hi Cacie, we're not big proponents of the float test for determining starter readiness or ripeness, so I wouldn't worry too much about that. As long as your starter is rising predictably and has a pleasant aroma then it can be considered mature and ready for baking bread. 

You want to add your starter to a bread recipe when it's at its peak of rising, or just as it's beginning to fall. If your starter is routinely falling between feedings when you're maintaining it at room temperature then this could be contributing to your bread not rising well. Ideally you also want to feed your starter when it's close to the peak, to keep yeast activity vigorous. Sometimes in warm weather it can be helpful to slow down the rate of fermentation in order to be able to line up your twice a day feedings closer to your starter's high point. To that end, you might want to consider offering your starter a relatively larger meal of water/flour. This might mean adopting a 1:2:2 or even 1:3:3 ratio of starter:water:flour (by weight), rather than the usual ratio of 1:1:1 (by weight) recommended in our sourdough starter maintenance routine. Keep in mind that a  "larger meal" doesn't have to mean feeding more flour, since you can reduce the percentage of starter relative to the amount of water/flour fed. 

If this doesn't seem to be what's going on with your starter, then you may just need to hone your sourdough baking skills in order to get your bread rising. We have lots of great recipes and resources to help this happen. Consider following along with Jeffrey Hamelman and making Vermont Sourdough, or joining Martin and his son as they bake Pain Au Levain. With help like this you're bound to succeed! 

Barb

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