Hi! Yes! It's so much easier than people make it out to be but it does take a good chunk of time... And is a bit intense the first few times... I'll write the steps for 1100g flour: 1. Use 250g (more or less is fine) of nice, bubbly starter (let me know if you have questions here too) with 1100g white flour (I use king author) and 600g water. Mix just until combined, then let the flour hydrate for about 30 min (more or less) all the steps are more or less ;) 2. Mix the dough in kitchen aid with dough hook for 1-2 min, or stretch and fold by hand (you can find techniques on YouTube). Then rest for 10-20min (more or less). 3. Add 20-30g of salt, mix / stretch&fold again,(same steps), rest again. 4. Remove from bowl and work the dough by hand one more time (stretch and fold) to develop a good quality stretchiness (gluten structure). There is a great Craftsy has a really great sourdough tutorial class with some great techniques. Place the dough back into bowl to "bulk ferment" aka rise, for 2-4 hours. Watch for dough to grow about 1.5 times the original size. 5. Remove and portion into 2-3 boules, "pre-shape" each. not too tight on the surface (I learned from YouTube videos to see the shaping techniques) Rest for another 15-30 min. Shape it one more time and get a nice tight surface on the dough. 6. If you want to bake it today, rest your dough while you preheat the oven HOT to 525f (if you have a Dutch oven preheat that and bake it there for the best results). Slash it and put it in the hot oven for 25 min. Uncover Dutch oven and reduce heat to 450ish for 10-15min. You can rest the dough overnight in a basket and bake the next day for more sour flavor... It sounds like a lot... After you do it two or three times, it won't be so gnarly and you can make bread while doing all your other household chores. It's so worth the few tries that you have to really devote your attention to it!! let me know if you have any other questions ??