Hi Abby, as a last resort, Jim Lahey's "no-knead' bread( NY Times, 2006 ) might interest you. It's terrifically simple and produces a great crumb and crust. It's the same bread from the Sullivan bakery that so inspired the folks from Ottolenghi to recreate it(that story and their recipe is in their book), but the original recipe is actually a whole lot easier- the secret is a very slow lazy rise, and to cook it inside a covered pot in a fiercely hot oven to create steam( you might like the science here). However, if the starter method is especially of interest to you, St John's Beyond Nose to Tail has recipes that use a "mother'', that kept us going for a whole winter. I'm looking forward to more news of your venture as you go!