Hi Tamara, we aren't big proponents of the float test, so I wouldn't be too discouraged if your starter isn't able to pass that particular test. Look to see that your starter is doubling in size about 6-8 hours after you feed it, and has a pleasant aroma, as good signs that it's ready to raise your bread. Be sure to add your starter to the recipe when it's "ripe," which means that it's been fed at room temperature and allowed to rise to its highest point. It's considered ripe when it's at this high point, or just beginning to fall. If your starter is bubbling and rising, those are very good signs, so I wouldn't give up on it yet. Try feeding twice a day at room temperature according to our feeding routine and see how it responds. 

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