At about 4:35 PM yesterday I created the leaven for the final baking process of the sourdough bread. The culture I took from had a sour milk smell to it.
I did the initial float test at about 2:29 PM and had a negative result.
I proceeded to try again at 5:32 PM which proceeded to fail again. Due to time discrepancy I had to continue with the process regardless of negative test results as waiting would be redundant given the amount of time the leaven was incubating for. The leaven should have been floating due to the CO2 production of the microbes within the culture, this failed test implies no growth in the culture.
The final dough came out without much indication of yeast growth, there was no rise in the dough after sitting for hours. I proceeded to bake the final product and the outcome was as expected, the sourdough bread was more of a flat disk rather than its risen bun look it typically yields.
Elias' Sourdough Blog 