Thick leaven for bread: LEVITO MADRE on fruit water [HOW TO GROW FOR THE FIRST TIME?]

First you need to make yeast water. Then, to get the Italian Levito Madre sourdough, you need to start feeding it by the hour, treating it like a Tamagotchi. Evaluate your willingness to care for it, as it is a living organism. Use only yeast water, plain tap water, and flour—preferably wheat flour with a protein index of at least 10.3%. Follow a feeding schedule that gradually increases flour and water ratios over several days, leaving the mixture at 26‑28°C. The sourdough is ready when it grows rapidly, showing activity within 6‑8 hours, 4‑5 times. The sourdough is ready to bake.