I carry no phone
An aspiring Luddite
In a wired world.
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.
Bread, as they say, is the staff of life. It's certainly a lovely thing to have on hand, and it's also a pleasant thing to make. There are two basic recipes that I find myself using over and over, with a whole suite of variations.
There are a number of common caveats in most bread recipes. These include things like: you may need to adjust the amount of flour or liquid a bit, since the local humidity and moisture variation in different flours will have an effect; rise time will vary depending on your yeast, local temperature and humidity; and, in general, bear in mind this is not an exact science ...
If you are just starting bread-making, I highly encourage you to keep track of exactly what variations you do make and what your process is, so that when you do zero in on what you like, it's easier to repeat it. I've got pages of scribbled notes which have been redacted to the simple recipes below.
Basic Yeast Bread
Cover the dough and leave it to rise. Canonically, one lets it rise until doubled in size. I usually find one and half times is more like it. Preheat the oven to 375F. Lightly grease a loaf pan. Punch the dough down and knead it for a minute or two, then roughly shape it into a rectangle the size of your loaf pan and put it in the pan. Bake for 30 minutes, then turn it out to cool.
Mix the starter, water, sugar and salt. Add the flour and knead. I usually don't punch down the sourdough, so I either put it straight onto a baking sheet or baking mat to rise, or in a lightly greased loaf pan if I'm making a shaped loaf. Naturally, I shape in appropriately first. Cover the dough and let it rise for a long time. Eight hours at least, sixteen isn't too many, and I often let mine go for twenty-four. As mentioned in the caveats, experiment and bit and fine what works for you.
Bake at 375 for thirty minutes.