Levain

• Add the 2 flours and the water to the existing levain
• Work it with your hand until it gets all combine and almost like a lose dough
• Keep it room temperature with a cloth on top to let it breeze
• Feed the levain about 12 hours before use

Note: Starting a Levain from scratch could take up to 3 month to be strong enough to make good bread. You can always get one from your local bakery to speed up the process. Definitely worth it!