hello all. Newbie here.

I started baking my own bread a few months ago so I could get the sodium out of my bread and also because I just love fresh bread better.

Ive gotten the basics down pretty well at this point and can bake a loaf of white, wheat or rye bread very easily and have it turn out really good every time.
But its using dry jar yeast from Walmart, which works wonderfully for what Ive been doing.

So now Im getting interested into wild yeast starters.

Right now I have a flour/water/sugar starter thats been stewing for about 4 days thats getting a lot of bubbles and getting a good smell to it.

But I have seen a lot of videos and articles about a starter using raisins/water and sugar put in a jar to sit for 7 days, then once the yeast is showing using the yeasty water to mix with flour for a starter.

Has anyone here used this idea?
If so, any suggestions?

Ive got two batches started with raisins/water/sugar that I just got into jars today but any help or advice would be appreciated.
My wife and I love the breads that Ive been baking but Id really love to branch out more.

Thanks in advance.

great post,,thanks for it.