The last time we left off , we were around mixing the ‘ mother starter’ or we can call this Levain . That previous entry was all about the starter , without the starter we won’t be able to create a levain to make the bread . So how did the mother levain looks like ? Well after leaving it on the counter for few hours . probably around 4 to 6 hours . This really depends on the temperature in your house , mine was at 68 F , warmer and it will double quicker for you and how strong your strarter is  . Remember i have 2 batches…