OK, here we go
After the coalescence of several motivational factors including being sent some dried Ischia starter, the Other Foods discussion of the new Tartine Book, my reduced travel schedule and me having this experiment sitting in the back of my fridge begging to be used, I've finally stepped it up and gotten around to reviving this thing
Wanting to jump start baking the basic bread from Tartine but needing a mature culture/starter to create a natural leaven I decided to revive the pizza shop dough I'd cultured then put to sleep in the fridge. I removed it, split into individual 100g portions and fed each with 100g water and 100g flour. It was alive and bubbly within 4 hours. I let it go overnite, then fed again in the morning. Last night I used the calculator to create a 5% flour weight preferment at 65% overall hydration. I scooped out 29g of the starter, added that to my water, dissolved the salt then mixed in the flour.
I mixed up a single mass and covered to let rise at room temp overnite. I placed it a cooler section of the house, around 70o
or so. This morning, I split up the mass and formed 2 balls then let them rise for another few hours. The first was a little learning curve, but I think I got what I was after with this one