Sourdough Bread

I would recommend a straight dough (using a packet of active dry yeast) to get familiar with the bread baking process before moving to using a levain (starter).

You can then move to preferments (polish, biga, etc.) to get a more unique, deeper tasting bread.

Then move into the sourdough world.

Just my opinion.

Here is a same day straight dough recipe:

Ken Forkish - Saturday White Bread

Sour Dough Bread Recipe

Starter mix to feed jar before baking and once a week to keep alive.
3 TBS Potato Flakes (Instant)
½ Cup Sugar (white)
1 TBS Flour (AP or Bread)
1 Cup Warm Water (105 degrees)

For Bread:
6 Cups Flour (AP or Bread)
1 TBS Salt
¾ Cup Sugar
½ Cup Corn Oil
1 ½ Cups Warm Water
1 Cup Starter
Instructions:
• Mix dry ingredients in large bowl
• Let starter come to room temperature.
• Add Wet ingredients
• Knead Dough, Cover
• Let rest for 12 hours (Proof). (warm place)
• Separate into thirds and place in buttered loaf pan.
• Let Rise in loaf pans until filled pan- double or triple in size.
• Bake in preheated 350 degree oven for approximately 30 minutes.