But, it’s not passing the float test. I am back after a 2 year hiatus to sourdough making. My first starter came from Oregon to my work interoffice mail in South Carolina back in 2012. I had that wonderful, bubbly, predictable sourdough for about three years until a friend accidentally knocked down the sourdough container and glass and dough went everywhere. I grieved for that starter for about a year. I then decided to create my own starter. It was never that strong, predictable, or as good as my first one. I decided to dry it, and put it in a mason jar for safe keeping. Fast forward two years later. I tried reawakening it with mixed results. First batch barely any bubbles, foam, and no hootch after two daily feedings after a week. The second batch I created from the original had a few more bubbles, but the strongest acetone smell. I fed that one twice a day as well. I decided not to take a chance because I was never happy with that homemade starter. I decided to order a starter from King Arthur. I got it on Saturday and it’s already quadrupling. However, it’s not passing the float test. I’m feeding 113g starter to 113g water and 113g flour. Is it too hydrated to pass the float test? Please let me know your thoughts. Thanks!
Most likely. Thicken up a little bit of the starter with more flour. More dough like, let it ferment and try again. Be very gentle with it so it doesn't deflate before reaching the water.
Or don't bother... It sounds good if it's quadrupling. :)
I don't think it's too hydrated, but if you flour is not strong enough the starter may not for strong enough gluten to retain gas and reach a point of buoyancy. Also, you don't need to use that much flour, 20/20/20 is more than enough.
A starter does not have to pass the float test to leaven your bread. As you just got it three days ago I'd give it a few more days before using it.
You guys are awesome. Agreed that I haven’t given it enough time.