I have a developing starter following the recipe from this site. It is at day 11 and has doubled since its morning feed. I saw on another site that Jacob Burton (Stella Culinary) demonstrated that a starter is ripe when a small amount, tspn, dropped into a container of room temp water, floats and does not sink to the bottom. I have tried this earlier in my starter's development and it sank. Tonight it floated straight away. Has anyone ever used this test, and is it reliable? I am not ready to bake, but just want to get the beast into the frig to hibernate, with weekly feeds, as I do with my established starter. I am sick of wasting 100g of flour every day. My question is 'am I there yet?'. Also, would this be considered a white starter with 70g white and 30g rye flour feeding? Is it possible over time to gradually convert to a wholewheat starter, obviously gradually? I cannot bake at the moment, as after an electrical brown out during our 43C day on Thursday, my oven packed it in! BUT, my developing starter, with a little innovation, survived.