Total 5 days (includes lots of resting and proofing time)
Active 50 mins
Makes 1 starter, for up to 4 doughs
You will see in my recipes that I use the same levain build, or a slightly modified version of it, when I mix bread. Whether the final bread is enriched, sweet, or rustic, I find this levain build to work just fine. There are many, many ways to build a levain but I believe using this one build makes life at home easy.
TIP: My ambient room temperature for both of these processes is usually around 72°F to 75°F.