I'd imagine that some of you have done this before but didn't see any threads when I searched.
In a previous life, I was in the food industry and did both pastry and savory stuff. When working overseas in France, i did a lot of bread cooking and had a teacher / mentor who was an M.O.F. He was great and showed me how to make "pain sure leavain" which is basically country style natural starter bread. The were a couple things which impressed me about the breads that i made with levain, first thing being the excellent taste. The other thing which really impressed me was how long the breads would last without going stale. For example a normal baguette might last a day or two but the levain baguette would stick around for a week!
Somy plan is to make a starter which i can use for both pizza dough and for bread making, something i haven't done for quite a while.
The first step is to make the "chef." i don't even know what the word is in English maybe it's the same. The chef is a mixture of dry raisins, sugar and water which you put in a hermetically sealed container left in a stable room at a temp of 70 to 75 degrees. After four to seven days carbonate gases will form and at that time the raisins are pulled and the chef will be mixed with flour to make the starter.
It's going to be a large batch so that it is more stable. Point being ill have some starter to give away if any locals want some. I've done it with other fruit namely apple but raisins is what i usually used. I'll take some pics and try to keep this thread alive as long as my starter is alive lol. Wish me luck!