Before you make your autolyse or shape your dough, we recommend you do a float test to make sure the sourdough is ready.
A simple test to perform so your baked goods don’t end up flat.
Take a small portion of sourdough (20g or so) and place it in warm water (60-70 degrees)
If it floats, it’s ready.
That means the bacteria in the starter is active & producing enough gas and is ready to be used
Happy Baking 👩🍳