Sourdough Leaven

Day 1
Mix well water and flour in a small jar. Cover loosely with a tissue and leave it in a warm place (kitchen cabinet is good) for 24 hours. At the end of this period the mixture, let’s call it sourdough leaven now, will smell like a winery. Have you ever visited a winery?
Day 2
Add to the same jar 1 tsp of water and 1 tsp of flour. Mix well, then cover. Put an elastic band on the jar according to the level of the leaven, it helps to control the situation.Set aside for 24 hours.
Day 3
Transfer leaven to a large jar, add 2 tbsp of water and 2 tbsp of flour. Wait for 24 hours.
Day 4
In a small jar mix 1 tbsp of leaven, add 2 tbsp of water and 2 tbsp of flour. Mix well, cover, adjust the rubber band and set aside for 24 hours. Discard of the rest leaven.
Day 5
Make sure the leaven is doubled in size. In this case transfer the leaven in a large jar, add 2 tbsp of water and 2 tbsp of flour to the same jar. Otherwise repeat the instruction of the 4th day.
Day 6
Add 3 tbsp of water and 3 tbsp of flour to the same jar. After 12 hours the leaven is doubled or even tripled. So it’s ready for sourdough bread making.
Since that moment feed your sourdough leaven every 12 hours by formula: 1 tbsp of leaven, 2 tbsp of flour and 2 tbsp of water.