Bread-Bakers v006.n053.6

Bread bakers:
I have recently started a large levain starter, using the guidelines from
Daniel Leader's Bread ALone volume.  It is truly stumbling in unknown
places.  Has anyone tried this? What has been the experience?  I am working
up a large starter to do some commercial production and wonder if I could
get some input on how it acts when pushed beyond the "home use" level.  It
has its roots in french village bakeries, so I'm not too concerned.
thanks!
mark evans