Creating Sourdough Levain/Starter/Culture

Master Baker Scott Megee of The Artisan Crust explains the process of creating your own sourdough starter and the two stage mixing process.
For the Sourdough Formula:
tinyurl.com/y7b8tme5
Music credits for The Sourdough Series:
Lucid Dreamer by Spazz Cardigan from KZbin Audio Library
C Major Prelude by Bach from KZbin Audio Library
Mr Sunny Face by Wayne Jones from KZbin Audio Library
If I had a Chicken by Kevin MacLeod from KZbin Audio Library
Hyperfun by Kevin MacLeod from www.incompetech.com
Roundup on the Prairie by Aaron Kenny from KZbin Audio Library
Prelude No16 by Chris Zabriskie from KZbin Audio Library

[@htredrop]

i need more of these videos :(

[@barrychambers4047]

This baker knows his stuff! Really worth listening to him.

[@annaafanasieva1228]

What a great channel

[@JohnCaluda]

I don't see any info on creating the Levain. I see the ingredients but no instructions that I can find. No mixing time, ferment temperature, how to re-feed it. I am guessing 1 part levain, 1 part flour ½ as much water???

[@goranmitrovic4029]

Do you always take 100g of old starter away and than add new 100g and 100ml of flour and water, or do you just keep adding

[@theartisancrust8477]

Yes that is right, if you don't you will end up with kilo's and kilo's of it by the end of the cycle

[@thecutecooks7987]

nice! second.

[@kingsleybiking2173]

First