I always loved to bake biscuits or cakes, cupcakes, or scones. The smaller and sweeter the better. But last year I changed my baking direction and tried myself on baking bread. As I already worked with yeast, this was my choice of leavening agent. But I wanted to try something new, as I do not like a yeasty taste in my bread.
I tried out Lutz Geißlers Plötz method of wild yeast. Therefore, you start with a minuscule amount of yeast and let the dough work and rise for days. I loved the results. He also advocates to bake the bread in a cast iron pot with a close-fitting lid to reproduce the even heat and humidity of a more professional baking oven. I also followed this lead and now I always bake my bread in a iron pot.
As I was so delighted by his method I may have mentioned every day since November sometimes that I would like to try out his sourdough book. And here I am: I got this book as a present for Christmas.
Today the weather is grey and wet, and I wanted to cheer myself up with a little experiment, I will start my own wild sourdough. As I am an anxious being, I first read half of the book, then I read the explanation how to start the sourdough about three times. Then I googled how to start a sourdough and then I was ready to go (well… I may have researched more than one website, it could have been four five ok six websites)
I started with preparing my jar and spoon. To kill all bad bacteria, I poured boiling water over them and over my hands (nooooo joking – I simply washed my hands with soap). Then I measured 50 gram of whole grain rye flour and mixed it with 50 gram of warm water. That’s it …. a bit unspectacular. Now the mixture should be at a warm place of 26-30 degree. As my oven does not have such low temperature I insulated my jar and put it on the heating. In 24 hour I will know more…. Hopefully the good microorganism will grow instead of mould, and monsters.
If you love to bake bread or simply want to drool over ciabatta, rolls or panettone follow 
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From @neumannsalva