KAF, please stop perpetuating the myth of the float test. Whether your starter floats or not has nothing to do with the PPM of Lactobacillus and wild yeasts or quality of bread that it will result in. Additionally, you might have a starter that is tripling in height, but is at or past peak fermentation and so it will totally collapse when handled (causing it to sink), but still make excellent bread. Also, for storage, you are much better off with placing fully fermented starter in the refrigerator vice feeding, as the PH is lower and alcohol content is higher in fully fermented starter, making it less likely to start growing other microorganisms such as mold. Also the starches will be mostly consumed, making it less bio-available to other microorganisms.

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