Comment réussir son levain à tous les coups ?

In this video, I offer a very simple and, above all, very effective way to create sourdough starter. Download my FREE e-book "THE SECRETS OF NEAPOLITAN PIZZA" 👉 https://www.olivierpoizat.com/secret-... 🍕 MY TRAINING COURSES 🍕 PASTA BELLA: https://olivierpoizat.fr/formation/pa... PIZZA TOPPING: https://olivierpoizat.fr/formation/to... MAGIC BIGA: https://olivierpoizat.fr/formation/ma... PASTA MADRE: https://olivierpoizat.fr/formation/pa... CONSULTING: https://olivierpoizat.fr/prestations-... MY WEBSITE: https://olivierpoizat.fr/ Keep following me: Facebook: https://www.facebook.com/Olivier-Poiz... Instagram:   / poizatolivier   Subscribe to my YouTube channel to be sure to see my next videos:    / olivierpoizat   🍕The equipment I use: KitchenAid Artisan: https://amzn.to/2QmE7dD Dough cutter: https://amzn.to/2x54kEM Pastry horn: https://amzn.to/2NCArG4 Silk brush: https://amzn.to/2QpWUVE Infrared thermometer 0°C-550°C: https://amzn.to/2x3XoZt Pink marble slab 55x35 (different from mine): https://amzn.to/2Ou6GV1 🍕Who am I? As a pizza enthusiast for many years, I spent a lot of time researching information, documenting myself, asking questions, and conducting hundreds, perhaps even thousands of tests before achieving a satisfactory result. At the same time, I developed breadmaking skills in general, having developed a manual kneading method that can be applied to all yeast doughs, whether using ancient wheat flours and sourdough, or strong flours and yeast. I would like to share this experience with you and help you create exceptional products. To support my work: https://www.paypal.me/Zitoun5