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.