Hi Wally, we don't consider the float test a reliable indicator of starter readiness or ripeness, so I wouldn't worry too much if your starter fails to pass this particular threshold. You didn't mention what your starter is composed of, or what you store it in, but for our sourdough starter routine you want to see that your starter is doubling in size predictably after having been fed at room temperature. The quantity of starter we recommend maintaining fits nicely in a quart size wide mouth canning jar. While any type of food safe container is generally fine for starter storage, this type of jar can make it easier to see the type of doubling behavior we describe. 

When our starter is doubling predictably and has a pleasant aroma, then it is considered mature and ready for baking bread. It's important to add the starter to a bread recipe when it's ripe (at its peak of rising, or just beginning to fall, after having been fed at room temperature).  

Our starter is composed of equal parts by weight of water and flour and is considered an 100% hydration starter. Starters that have a higher percentage of water as compared to flour may not be able to show the same type of doubling behavior because their thinner consistency doesn't hold and trap the fermentation bubbles as effectively, which is what causes the starter to rise. That doesn't mean that a higher hydration starter won't work, it just means that you can't rely on the starter doubling as a sign of starter readiness. 

It's hard for me to say exactly what is going on with your starter or why your first bread attempt failed, but sourdough bread baking has its own challenges, so it may not be all about your starter. I would consider trying again with our Pain Au Levain recipe, which I find generally rises well and is adaptable to various types of starters because it incorporates an overnight levain build. It also has the added bonus of being featured in this video tutorial. 

Good luck and let us know how it goes!

Barb

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