Wave-in

5. Leave to stand at room temperature for 24 hours.
6. After 24 hours, feed the leaven by adding 1/2 cup of flour and 1/4 cup of water. Stir well.
7. Repeat the feeding every 24 hours for about 5 to 7 days until it becomes sparkling and has a pleasant sour odour.
8. Once you are ready, you can use it to make leavened bread or store it in the refrigerator and feed it once a week.