In a jar weigh 100 g of hot water (bearable to your hand).

Add 100 g of flour and mix well.

Close and place in a warm place for 24 hours.

The next day I add another 100 g of water and 100 g of flour and mix well.

Close and store in a warm place for 24 hours.

On the second day small blisters form and it acquires an acidic odor.

The next day add another 100 g of water and 100 g of flour and mix well.

Close and place in a warm place for 24 hours.

The next day add 50 g of water and 100 g of flour and mix well.

Close and store in a warm place for 24 hours.

Now the yeast has swelled a lot and the bubbles are bigger.

Keep only 200 gr and throw away the rest.

Add 150 g of hot water and 250 g of flour. Mix well. Today the dough is tighter. The yeast will be ready tomorrow. So put it in a warm place for another 24 hours.

Transfer to small jars and keep in the refrigerator.

Refresh once a week when making bread and you can have yeast forever.

If you do not ferment every week, keep it in the freezer