Закваска Левито мадре для хлеба: на фруктовой воде [КАК ВЫВЕСТИ ВПЕРВЫЕ?]

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In this video, the creator demonstrates how to make Levito Madre sourdough starter using fruit water, explaining the initial yeast water step and the feeding schedule. The process begins with a yeast water, then follows a series of feedings: first a 36‑48 hour rest with 2 parts flour to 3 parts yeast water, followed by a 24‑hour rest with 4 parts starter, 2 parts water, and 5 parts flour, and then three 12‑hour rests with 2 parts starter, 1 part water, and 2 parts flour. The starter is ready when it rises 4‑5 times in 6‑8 hours. The video also cautions that the starter is a living organism that requires regular care and monitoring.