How to make sourdough starter from scratch l Easy and Detailed guide

Hello everyone :)
After posting the last baking vlog, many people are curious about how to make a sourdough starter from scratch.
I've been shooting it in detail over the course of a few days.
Ever since I first made sourdough at school at the end of May,
It seems like I bake sourdough at home almost every two or three days these days.
I have been testing few ways of d feeding it, observing it in several ways to understand it well.
Everything I know, what I have learne at school, and what I asked the professor, etc. has all been incorporated into the video, so I hope you can watch it and find it helpful!!
'Sourdough starter' is also called 'Levain' in French.
There are two types of Levain, 'Levain Liquide' what I made and 'Levain Dur', which have a thicker consistency.
Most recipes are available in the book or youtube use Levain Liquide.
In today's video, I explained based on Levain Liquide.
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*How to grow sourdough starter (Levain Liquide)
1) Day 1: Mix equal amounts of water and rye flour(or whole wheat flour.
2) Days 2-5: Discard some of the starters and mix with equal amounts of water and bread flour.
(* Sourdough starter : Water : Flour = 2:1:1 Ratio)
*Caution
1) Levain grows most stably at a room temperature of 24-26 degrees Celsius. (around 78℉)
2) Feed it at a fixed time once every 24 hours.
(Once every 12 hours is ideal, but realistically, it is difficult to feed twice a day at the same time. Even once a day also grows well)
3) There seem to be a lot of questions about whether it is possible to start the first day with just flour. Wild yeast can be caught just by mixing plain flour or breadg flour with water, but starting with rye or whole wheat makes definitely more stable and strong sourdough starter, so if you are making it for the first time, I highly recommend starting with rye or whole wheat flour.
4) From the 2nd day onwards, you can use whole wheat/rye/bread flour for the feeding.
(If you are going to make rye bread, you can continue to feed it rye, but since most sourdough recipes usually use bread flour mixed with a little whole wheat, you can mix bread flour with whole wheat for feeding. Of course, you can feed it only with whole wheat flour. If you feed it with bread flour It will be suitable for general use later.)
5) When adding sourdough starter to the bread dough, you should wait a few hours after feeding it and use it when it is inflated to more than double.
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