Recommended, but the part of leaven is to polish up.

The manufacturing of the liquid leaven explanation and conservation in some gaps that I will try to fill:

Here is how I proceed to prepare the liquid leaven: 50% water, 50% flour, prepare the equivalent of a third of the weight of the bread future (or 4/5 of a jar of jam for about 600g flour so we will use liquid leaven 200g and 20 / 25cl of water. (For your first rolls, test with half of flour and yeast so).

Prepare the liquid leaven
Therefore pay 50% water (preferably warm) and 50% flour, mix in as and if it is too thick, add a little water and vice versa, once the pot filled almost leave him at least 24 hours at room temperature or 20 ° C minimum, cover open or half open.

The next Touillez leaven bubble well if it's good, you can prepare the bread with the specified rest time. Or add a teaspoon of flour and a teaspoon of water to feed when he is good enough bubble.

Once made bread, we keep the leaven that remains in the bottom jam jar in the fridge, if necessary add a little water and flour.

If the bread has not risen enough, wait a little, or put it in a warm place (always covered with a damp cloth).

For the bread is released following the rest of the day and leaven complement water and flour.
Be careful not to let the leaven stay continuously at room temperature, it would become too acidic.

Past the gap in the sourdough, the book contains various recipes brioche, croissants, pizzas ... after you compose your bread as your inspiration by adding various seeds, nuts, after the first emergence.