Today's project was trying out the sour dough starter that I've been cultivating for a week. Each morning over the past week, I've been mixing 1/3 c. of water, 1/3 c. flour blend (rye and all purpose white), and 1/3 c. of the slurry from the day before. That slurry has become increasingly bubbly with yeast and increasingly tangy smelling. Today, day seven, the slurry was super bubbly and thickened, so I used the cast off from my early morning replenishing of the starter mix to do a 'float test'. A teaspoonful of the starter dropped into a glass of water stayed formed and floated atop the water with no sinking whatsoever. Ah ha !