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Wash the raisins in hot water and drain them.
Transfer the raisins to another bowl, add 120 g of water and wait 20 minutes.
Blend the raisins with the water using a hand blender.
Add 100 g of Manitoba flour and 50 g of flour 0.
Stir the mixture until it is uniform.
Pour it inside a large glass jar and cover with a damp cloth.
Leave the jar at room temperature for 48 hours before feeding.
After 48 hours, transfer 150 g to a bowl and discard the rest.
Add 100 g of Manitoba flour, 50 g of flour 0, and the water.
Mix with a spatula and work the dough by hand.
Transfer the dough to a bowl and work it against the walls.
Continue to work the dough until smooth and soft.
Place the dough in an airtight glass jar and keep it at room temperature for 31 days, feeding it every 48 hours.
After 31 days, discard the initial part and use the central part of the yeast.
Add 100 g of Manitoba flour, 50 g of flour 0, and 75 g of water.
Mix and knead the dough until smooth.
Let it rest for 3 hours at room temperature before using.