In a small bowl mix together the sourdough starter and water first and then add bread flour mix well. Then knead to a smooth ball and insert to a small jar cover loosely and place on the counter at room temp 75-78F to ferment for 6 hours.

Repeat this step 4-5 times, take 30 grams of the fermented starter and feed again 30 grams water and 60 grams bread flour.

Now the starter is ready for preparing the Lievito Madre

In a bowl add 2 cups of water and 2 teaspoon sugar and mix well. To this add starter sit for 15-20 minute. Squeeze the water from the starter and set aside

In a clean small bowl add in 30 grams of the starter with 30 grams water at 78F mix in 60 grams bread flour mix well and knead well on a dry surface roll the starter and fold it  few times to get a smooth dough like, fold both ends and roll again to a long strip, starting from one end roll it tight to a log (Swiss roll)

Transfer to a tall jar (triple the capacity) and add water just to cover the roll. cover loosely and place on the counter at Room temperature (76-78F) let it ferment for 4-5 hours or until the starter float. Strain the starter and refresh it by repeating same amount starter, water, and bread flour.

Increase the amount of starter to 100 grams starter  + 100 grams bread flour with 40 g water.  Knead smooth then roll same way as before. Let it ferment same way and time. At this point the Lievito Madre is ready for the mix.

If you are going to make a dry starter then mix  100g starter+ 100g bread flour + 45g water  and set aside for 4 hours and doubled in volume. You need to refresh 3 times before using it into the bread.