Barley Bread Byblos- 100% barley and sourdough

My recipe for sourdough barley bread:
First step is to prepare the barley starter. I mix 500g organic barley flour and 500ml lukewarm water and put the dough in a 2L jar and cover it with a towel.
After 24h, I again mix another 500g organic barley flour and 500ml lukewarm water, and add to them about 200g from the dough from the previous day. Then I put the dough in a 2L jar and cover it with a towel.
I repeat this for 5 days in total. With the dough that I am throwing away each day (about 800g), I make breads my also adding some wheat flour and 2g of quick yeast. Because the starter is weak initially, especially days 1-3.
On the 5th day, the barley starter is well developed. I can now use it to make the 100% sourdough barley bread. Some of the starter I put in vacuum plastic bags, 200g each, and store in the refrigerator for up to 3 weeks. I take 200g of the starter (or 1 plastic bag) and add it to 500g organic barley flour and 500ml lukewarm water. I mix them well and cover in a bowl and cover it with a lid. It takes about 7h hours for this to raise at room temperature. Then I mix it again. If I need to take out some to use as starter again, I take out 200g. I add about 6g-8g of salt to the remaining mixture, and put it in a baking tray covered with baking paper. I cover it until it raises again, about 3 hours to get to the top of the tray. Then I bake in a preheated oven at 220C for 1 hour. After that I remove it from the tray and remove the baking paper. Leave it to cool down for a few hours. Done.