What makes trout dough float?

Trout dough floats primarily due to its specific formulation, which often includes air pockets and lighter ingredients like flour and other binders that create buoyancy. The dough is typically mixed with water or other liquids to achieve a soft, pliable texture, allowing it to trap air bubbles. Additionally, when formed into balls or shapes, the overall structure helps maintain lift in the water, making it visible and accessible to fish.