How to make sourdough starter from scratch in 7 days. Easy and quick complete tutorial on natural fermentation for bread and pizza recipes.

Hi guys,
This levain recipe is from the book Larousse dos Breads (Larousse dos Breads – Érik Kayser https://amzn.to/3dTdNV0), which was the recipe I made four years ago when I became interested in natural fermentation, I decided to share it because it worked and he is still alive today.
The 1:2:2 food (one part levain, two parts water and two parts flour) is what I always feed my levain. Thus, if it is very active, it usually reaches its fermentation peak 4 to 8 hours after feeding, this can vary due to the ambient temperature and the best time to incorporate levain in the recipe is when it reaches this peak. You can follow the growth by putting a rubber band or making a pen mark on the pot as soon as you feed it, that way you'll get an idea of ​​how much it has grown. Ideally, it should double in size in the time I spoke.
Tips
Choose a good flour to feed your levain, prefer organic flours and no additives, these flours naturally have more microorganisms, which will help to strengthen your yeast.
Use filtered water! Chlorine will kill the good bacteria we need, so it's important to use filtered water. Some filters don't completely remove the chlorine, so a good option is to boil the water, wait for it to cool and use it to feed the levain.
Total amount of Ingredients
150g rye or whole wheat flour
240g of white wheat flour
10g of honey
Daily Quantities
Day 1 – 20g rye flour / 20g filtered water / 5g honey
Day 2 – 40g rye flour / 40g filtered water / 5g honey
Day 3 – 80g rye flour / 80g filtered water
Day 4 100g white wheat flour / 100g filtered water
Day 5 – 50g levain / 50g white wheat flour / 50g filtered water
Day 6 – 50g levain / 45g white wheat flour / 5g rye flour* / 50g filtered water
Day 7 – 25g levain / 45g white wheat flour / 5g rye flour* / 50g filtered water
*If you choose to use only white wheat flour, just replace it with the same amount of rye flour

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