Does the leaven float in water or not?

Is it true that whole grain flour leaven doesn't sink in water? if true, how to achieve this effect?

[Kit]

Kit, why do you create a new topic for each question? I gave you links specifically to starter topics - everything is there and ask - it may already be there, the answer is

yes, somehow the themes are not updated there, probably very few people go there))

do you know about the drowned dough? when the dough fits in the water - the dough ball is lowered into the water - it floats up, then it's done

and air bubbles raised it, yeast began to ferment, so they created a lifting force

for the sourdough it is the same - it will start to sour, it bubbles - it should be easier

probably very few people go there

yeah, don't go - they create new topics

yeah, that's how they explained to me that carbon dioxide in the sourdough will not allow the sourdough to drown, but I have not tried to run any sourdough into the water, but it still sinks, at the very peak of the sourdough activity, when there are a lot of bubbles and grows in volume to 2 times, I also tried it and still drowns, that's why I ask here if it swims or not)

probably your sourdough was liquid

I am not in the business of leavening. but then I imagined how I put the pancake dough in water = it will drown, although it fermented well, because in a not thick dough, gas bubbles do not hold, they pop out

will float, if you mix this leaven like on bread - it's cooler and throw the ball into the water, it will start to ferment and float

Why do you need the leaven to float?

I heard the opinion that when the leaven floats, it means it is ready, active, which means it is not so sour and will raise the dough well

oh, well, yes, but checking the readiness of the sourdough in such an intricate way is not very convenient

and you * naked * dip the leaven into the water? otherwise, he can put it in a bag - then it will definitely pop up
yes, a simple good rise of the leaven and bubbling is enough why fool around

maybe you are right, for me the main thing is that beneficial bacteria are developed in the sourdough, so that bread is beneficial, not harmful))

the main thing is that beneficial bacteria are developed in the leaven

and once again I advise you to read the * starter * topic, the developments are already there

Starter cultures - in questions and answers

Sourdough in meat broth for Asian tortillas (master class)

I don’t bring homemade yeast, I’m lazy with industrial yeast, the dough is tasty, and on what I just don’t start bread dough