SOURDOUGH STARTER - DAY TWELVE
Leaven Test - take a spoonful of leaven and drop into tepid water. If it floats you are ready to go!
If it doesn't float then you need leave it and try again in a few hours. Make sure the room temperature is warm - not hot but warm.
If it doesn't float, then your starter is most likely not ready and you need to keep up the feeding and discarding for a few more days to get the yeast cultivated to a point where the bread will rise.