My sourdough, Levito Madre my beloved sourdough

it's like a pet. You have to nurture and care for it, and then it'll be good to you. Personally, I can't live without it anymore. It keeps well in the refrigerator for a long time if kept sealed. I was able to revive it after a vacation of several weeks. When refreshing Levito, I use the 2-1-2 method. That is, my leftover Levito, 50% water, the same amount of wheat flour as Levito, and 1 teaspoon of olive oil. I use it in almost all of my recipes. If it's been well-fed, it has great leavening power. Levito gives the dough a special lightness and a very distinctive flavor. If you don't want to use wheat flour, you can (or are allowed to) also make Levito Madre with spelt flour.

Day 1

50 g 550 Wheat Flour 25 g lukewarm water 5 g honey 10 g olive oil Mix all ingredients together, form into a ball, cut it crosswise, and place it in a tall glass jar. Cover with a lid and let it rise at room temperature for about 24 hours.

Day 2

Remove the dough from Day 1 from the jar, add 50 g Wheat Flour 25 g Water and knead thoroughly until no flour remains. Form into a ball, cut it crosswise and place it back in the jar.

Day 3

50 g of the starter from days 1 and 2 with 25 g water 50 g wheat flour Slurry the starter with the 25 g water, add the flour, knead well, form into a ball, and place in a glass jar.

Days 4, 5, and 6 Another 50 g of the starter 25 g water 50 g wheat flour Slurry the starter with the 25 g water, add the flour, knead well, form into a ball, and place in a glass jar. The Levito Madre should now be ready for use. If it doesn't yet have the desired strength, simply feed it for a few more days. You don't need to throw away the leftover dough; simply collect it and use it in other recipes, including cakes.