As I have not had my own levain or sourdough starter for a few years and was inspired by @oldsmokerdude 's thread "Sourdough Asiago Bagels" (see link): https://www.smokingmeatforums.com/threads/sourdough-asiago-bagels.280031/ I recalled how much I enjoyed baking with living yeast. How much better the bread tastes, how much better it is on the mouthfeel, how much better it looks. So I have decided to start a diary thread of my walk to hopefully great sourdough starter (levain). Then into some successful and I'm sure some unsuccessful breads. As most, if not all of you reading this know yeast is a living creature... starters/levains can live for years, decades, even longer if properly cared for. Like a pet, well more like a plant, it needs to be watered and fed. In an attempt to curb any confusion, I want to let anyone reading this know I will be using the word levain often. This is simply a French word for starter. But for my journey in this thread, Starter (Sourdough Starter) will be the portion of my creature I will keep. Levain will be the portion I will use in the making of any breads. Just getting to a mature stater will take approximately 9-10 days, maybe more if I screw up, miss a feeding, or something of the likes.