Ok so I had some inspiration and I thought like trying some things ... maybe they were useless but it was kinda fun. What I did is I did a "fake levain" lets say with bread flour, and the next day I completed with San Pellegrino , 00 flour, salt and sourdough starter. I let it rise on the counter for 5 hours, made my balls of dough and let them slowly rise in the fridge for about 6 days. I cooked it on my pizza stone in my regular boring oven, it turned out just so fudging amazing ! the air bubbles were kinda big, but just perfect, the dough was a bit chewy, a little sour, it was really easy to strech and everything. Fun times !
