Today I woke up at 9:00am and checked my leaven. It had double in size and had big gas bubbles. So I decided to do the float test and it Pass! I was so excited because it floated right away. So the reason why the leaven float is because of the gas formation that has been occurring all night. The gas formation is what is keeping the leaven floating on top of the water.
The next step is to:
Discard half of your leaven, add 1⁄2 plus 1⁄3 of a cup of the flour mix and a little more than 1⁄3 of a cup of water and mix to combine. Allow the culture to ferment for 21⁄2 hours and repeat the float test. Your leaven is ready if it floats. (Why do you do this? Because the overnight leaven will have fermented for a longer period and its flavor will be more acidic. You are trying to remove some of this by creating a younger leaven)
After 2 1/2 hours I will do my second attempt floating test! Let’s hope it works