Maia (drojdie de casa) pentru paine si nu numai/ Sourdough Recipe (Homemade Yeast) for Bread

Maia, numita si drojdie de casa, este perfecta pentru o paine de casa ca pe vatra./ Sourdough, known as homemade yeast, it's perfect for a homemade hearth like bread. How to make and maintain a sourdough starter (aka levain)? All steps are written down below.
EVERY VIDEO'S DESCRIPTION BOX IS ALSO WRITTEN IN ENGLISH
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RETETA DE MAIA, ETAPA CU ETAPA
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Reteta de paine facuta cu maia aici: • Paine de casa cu maia,...
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Ziua 1:
Amestecati 50 ml apa cu 50 g faina integrala.
Acoperiti vasul si lasati minim 12 ore la temperatura camerei.
Ziua 2:
Peste maia, adaugati 50 ml apa cu 50 g faina si amestecati , acoperiti si lasati toata noaptea sau cel putin 12 ore la temperatura camerei.
Ziua 3:
Aruncati 100 g din maia.
Apoi restul de maia amestecati cu 100 g faina integrala si 100 ml apa.
Ziua 4:
Aruncati 150 g din maia
Amestecati restul de maia cu 100 g faina si 100 ml apa.
acoperiti si lasati toata noaptea sau cel putin 12 ore la temperatura camerei.
Ziua 5:
Aruncati 200 g din maia
Restul de maia amestecati cu 150 ml apa si 150 g faina.
Acoperiti si lasati toata noapte sau cel putin 12 ore la temperatura camerei.
Ziua 6:
Aruncati 250 g din maia
Restul de maia amestecati cu 200 ml apa si 200 g faina.
Acoperiti si lasati toata noapte sau cel putin 12 ore la temperatura camerei.
Ziua 7:
Maiaua este gata.
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ENGLISH
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SOURDOUGH RECIPE, STEP BY STEP
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Homemade Sourdough Bread Recipe here: • Paine de casa cu maia,...
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Day 1:
Mix 50 ml water with 50 g whole-wheat flour.
Loosely cover the bowl with a dishtowel or similar and leave it at room temperature for a minimum of 12 hours.
Day 2:
Add 50 ml water and 50 g flour to the sourdough and mix, cover and leave at room temperature all night or at least 12 hours.
Day 3:
Discard 100 g of the sourdough.
Then mix the remaining sourdough with 100 g of whole flour and 100 ml of water.
Day 4:
Discard 150 g of the sourdough.
Mix the rest of the sourdough with 100 g flour and 100 ml water.
Loosely cover the bowl with a dishtowel or similar amd leave at room temperature all night or at least 12 hours.
Day 5:
Discard 200 g of the sourdough.
Mix the remaining sourdough with 150 ml water and 150 g flour.
Loosely cover with a dishtowel or similar and leave all night or at least 12 hours at room temperature.
Day 6:
Discard 250 g of the sourdough.
Mix the remaining sourdough with 200 ml water and 200 g flour.
Loosely cover with a dishtowel or similar and leave all night or at least 12 hours at room temperature.
Day 7:
The sourdough is ready.
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