Take the ball out of the container, if the upper part is dry remove it.
Weigh it and mix it with the same quantity of flour and half of water.
Example: 100g of leavened dough (3.5 oz) 100g of flour (7/8 cup) 50-70 ml of water
Make it again a soft and homogeneous ball, make on the surface again a cross, and put it back in the jar, washed only with water (do not use detergent), leave it there for 48 hours.
Repeat these steps ("rinfreschi") at least 3 times every 48 hours.
Then repeat the refreshes 24 hours apart for 7 days always following the usual procedure.
At this point, the lievito madre should be ready and we can use it.
It means that it has reached the right strength to triple after 4 hours of leavening at a temperature of 26-27 °C (78-80°F)
If you’re having complications, continue to refresh until it has reached its rising strength.