Sourdough bread, part 1

A while back, I was given a book of recipes from Artisan bakeries in America - one of these was operated by Thom Leonard, who included a recipe for a country sourdough loaf.  What intimidated me about the recipe was the week and half it took to make the starter / levain and learning how to rely on a little water and rye flour, allowed to ferment for 24 hours, to rise the loaves once they had been shaped and placed into their loaf pans.   

"Professional bakers refresh their starters every eight hours"  - Artisan Baking, Maggie Glezer

http://www.thefreshloaf.com/node/3934/thom-leonards-country-french

This blog looks like they've already worked it over once or twice already, so I'll spare the carpal tunnel and add a couple of photos of my own Thom Leonard adaptation. 
Turned out pretty good...water, flour, salt and a pinch of yeast.