People sometimes forget that bread is a fermented product, but microbes are as intrinsic to the art of bread making as the flour the bread is made of. These days, turning what would otherwise be a dense block of flour paste, into light fluffy and flavorful bread is mainly done using the wonderful little yeast pellets you get from the grocery store. But for most of human history, yeast wasn't available in this convenient dry form and instead was caught, and maintained as a goopy mix of flour and water called a starter. And these days making a starter from scratch is just as easy as it was back then, and a great option if you suddenly find that the grocery store's supply of yeast has vanished overnight.

Recipe:
For the starter -
125g flour
125g water

For the bread -
150g starter
250g lukewarm (not hot) water
10g salt
25g oil
25g sugar
500g flour

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