This is some information on sour dough bread from Ron Mutter.  It looks a bit overwhelming at first, but is actually quite easy once you have baked a couple of loaves. So here is the recipe I use and the tools necessary. Also shown are a few photos along the process.

 The attached recipe I started with and still use. It is from the Little Spoon Farm website littlespoonfarm.com/.

They have quite a number of recipes for bread and all kinds of good things too eat so you might enjoy paging through it.

I have also attached a number of photos of the tools I use. I got most of these items from Amazon.

The Dutch oven is 9.5 inches in diameter and 5 inches deep.  It is a heavy cast iron pot that really holds the heat well. Most of the recipes use grams for the weight measure, though you can find some in ounces or even cups.  I like the grams as it is more accurate.  The scale can be set for grams, ounces, etc.  Mine is a small one that goes up to 500 grams. You should have a large bowl of some type to mix the dough, mine is stainless steel. Once you mix the dough, cover it with a breathable cloth or light towel to keep it from drying out.

I use a good quality bread flour such as King Arthur.  It seems to turn out a little better. I also add about 25 grams of EVOO to the mixture as I am adding ingredients as this helps to keep the bread a little softer.

My basic recipe makes about 1.25 times size loaf listed in the recipe below.  It just doesn't last long around here!!! So I go with 80 g of fresh bubbly starter, 410 g of filtered water (no clorine or other stuff that could harm the starter bacteria), 12 g of fine salt, 30 g of extra virgin olive oil, and 625 g of bread flour. Mix it per the instructions and times.

There are several steps to go through, kneading the dough and letting it set for a while, then kneading again and letting it set overnight. It should fill the bowl completely, and if so, you have done it correctly.  There is a final kneading before you bake it.  Emilia loves helping me and is quite good at it.  Her loaf turned out really good!!! Once you are ready to bake, preheat the oven and the Dutch oven to 450.  Put a few sheets of aluminum foil under the Dutch oven as it heats to prevent burning the bottom the the loaf as it bakes.  Drop the loaf that is ready into some parchment paper, then score it with a sharp knife or razor blade. Then drop it all into the Dutch oven, put the lid on and bake it for for 20-25 minutes.  After this time, remove the lid and bake another 30 minutes until the crust is nice and brown.  When done, take it out of the oven and lift the bread onto a cooling rack. Use some good oven mitts as this pot is really hot, and don't forget to use them when you remove the lid after 20 minutes. 

There are also a big number of how to videos on UTube, including from little spoon farm.

I'll let you know when I have a good starter going and ready, and you can pick it up after a ride. I'll be interested to hear how it all turns out. So long store bought SD bread!!!

I also attached a sheet on maintaining your starter.  There are many ways to do so on other sites as well. Enjoy the process and have fun!

Sourdough for Beginners

Sourdough Starter Maintenance