Alright this is from my favourite bread book Water Flour Salt Yeast. It makes a good amount of levian (starter) but this is a good thing:
Day 1 DO THIS BEFORE NOON
Mix 500 grams of whole wheat flour with 500 grams of water that's around 32C and mix by hand until incorporated. Uncover it for 2 hours, then move to a warm place, covered.
You want the ambient temp to be 24-32 C but don't fret too much it just takes longer if its colder.
Day 2
Before noon, throw away 3/4 of the starter. Again add 500 grams each of water and flour, uncover for two hours, cover and let rest.
Day 3
It should be fermenting now and double in size and smell like leather. Repeat the process from day 2 (throw away, add more, uncover/cover).
Day 4
Throw away everything but 200 grams of the levian. Add 500 grams each of water and flour,a nd then just cover.
Day 5
You can start using the culture and can switch from building to feeding.
To Feed
If you are baking constantly, keep it out and feed it daily. Every day you want a resulting mix of:
- 50g levian
- 50g whole wheat flour
- 200g white flour
- 200g warm water
To Store
If you are using it irregularly you will need to store it in the fridge. Store it by leaving 300 grams of levian covered with some water, covered, in the fridge. It can last a month.
To Restore
To bring it back, get 200 grams of levian, mix with 400g white flour and water.
Then apply the daily feeding method the second day. Once it's bubbly and happy you're good to bake.
