Before the 1st picture (of my previous post):
Here is the sourdough of Simili's sisters:
200g. manitoba flour or 00 flour
90-100 ("I have put 120-125") water;
1 TBS EVOO (oil)
1 TBS honey ("the sweeter you have, no chestnut honey").
------------------
Before the2nd PIC:
Mix all the ingredients till you obtain an hard ("not very hard for me..")
dough, and put it in a large oiled bowl.
Before the 3rd PIC:
If you want you can make a cross cut on the surface;
Before the 4th PIC
Here is the profile of the ball;
Before the 5th PIC:
cover with a film, a dish, or cover with another bowl. Let it rest for about
48 hours in a lukewarm place.;

Here are some PICS of how the dough had transformed during hours:

After an hour
After 5 hours
after24 hours
after32 hours
after40 hours
after52 hours

Here is how the dough will present you after you enlarge it with fingers;

You must find in it a lot of fermentation holes;

At this point you can remix the dough to obtain a ball which will be our
SOURDOUGH.

At this point we can keep it in the fridge, and just taking care well of it
, we 'll have sourdough for years.

I add this morning the photo of how I have found it, from a simply remix of
yesterday evening, so, after more then less of 6 hours;

it has really grown a lot!!!! I loved this thing too much, because you can
see it is a thing with life!!!!

here is some instruction to take care of it:
The dough must be refreshed every 2-3 days if we keep it out of the fridge
and 4-5 if we keep it in the fridge.

You can make the refreshing like this: for every 100gr. of sourdough, put
100 gr. of flour (manitoba) and 45 of waters ("I have put 60 of water
because it's cold weather now") and mix all together.

after the refreshing we preserve it how we like, keeping it alive with, as
you have seen, the refreshments.

Before you use your first sourdough, it's better refresh it 2 or 3 times
till the rising will appears with a "well flowered cut" (a thing I have
never seen till now[...])

When use it:
In place of yeast for breading, but also for pizza dough ("I have tried ,
very good").

Some instructions about when and where you can do it:
it would be better doing it over a rolling board where you have made your
bread before, so your sourdough will take the spores and "the smell" of
bread from the air. It will be also good if in the room where you make
your dough, there is some ripe fruit. All these things will help the dough
rising.

What you should do if you don't see any change after 48 hours:
Make soon a refreshment and wait other 48 hours. If these other 48 anything
happens, throw away everything and remake it .

this kind of dough , with refreshments, can live years and years, Simili
Sisters at their lessons, have refreshed their sourdough, which they take
care since 8 years ago and they have maden a present giving us a piece of
it [...].
--------------------------------------
I hope this translation is comprehensible. If you have any doubt ask me.
Let me know.
Cheers
Pandora
Ps. After you will have understand this, I will tell you other things.