On Day 20, I got my dough out and prepared the leaven that will act as a larger sample and will be used to indicate rather my dough is in optimal condition for baking. The procedure included transferring 1 teaspoon of dough from last night to a small glass bowl like always. Then, mixed it with 1 2/3 cups of flour mix and 1/2 and 1/3 cup of water. Covered it with a kitchen towel and left it to incubate overnight as always. The next day will be the baking day.
On Day 21, I got out my leaven and I scooped 1/2 teaspoon of the dough from the bottom into a glass cup full of water. That was to determine if the dough was ready for baking. The float test will determine rather the dough is full of air or not. In order to bake a good sourdough bread, we need a fluffy, airy, bread, and in order to do so, the microbes residing in the bread must generate enough CO2; therefore, if the dough floats, then the dough has plenty of CO2 to create an artisan bread that will be airy on the inside.