SOURDOUGH BY FRANK KY 

THE FIRST THING YOU WILL NEED IS SOME PLAIN, UNBLEACHED, BREAD FLOUR. IT MUST "NOT" BE SELF RISING.

YOU WILL NEED A GLASS OR PLASTIC JAR THAT WILL HOLD AT LEAST 1 QUART. THERE MUST BE A SMALL HOLE, SMALL NAIL SIZE, IN THE LID SO CARBON DIOXIDE CAN GET OUT AND AIR CAN GET IN. A QUART SIZE WIDE MOUTH JAR OR A BIG PLASTIC P-NUT BUTTER OR PICKLE JAR ALSO WORK VERY WELL. YOUR JAR MUST BE WELL WASHED AND STERILIZED WITH HOT WATER.

•MIX TOGETHER 1 CUP OF PLAIN UNBLEACHED BREAD FLOUR AND 1 CUP OF JUST BARELY WARM WATER. WHEN THEY ARE WELL MIXED, PUT INTO YOUR JAR AND PUT THE LID ON.  PLACE THE JAR IN A PLACE WHERE IT IS 70 TO 80, ROOM TEMPERATURE. LET IT SIT FOR 24 HOURS. AFTER 24 HOURS, POUR 1/2 OF IT OUT, THROW IT AWAY.  MIX TOGETHER ANOTHER 1/2 CUP OF FLOUR AND WARM WATER. WHEN WELL MIXED, ADD IT TO THE CONTENTS OF YOUR JAR. DO THIS 1/2 THROW AWAY AND ADDING NEW EVERY 24 HOURS FOR 4 DAYS.  AFTER ABOUT 4 DAYS YOU SHOULD START GETTING LOTS OF BUBBLES ANS IT SHOULD START TO SMELL LIKE BEER.  IT MAY START TO PUFF UP ALSO.  THIS IS VERY GOOD. IT MEANS YOUR STARTER IS DONE. 
•YOU CAN NOW KEEP THE STARTER IN THE REFRIGERATOR.  ONCE A WEEK YOU MUST FEED IT BY REMOVING HALF OF IT AND REPLACING IT WITH THE 1/2 CUP FLOUR AND 1/2 CUP WARM WATER.
•WHILE BEING KEPT IN THE REFRIGERATOR THERE MAY BE SOME LIQUID BUILD UP ON TOP OR THE STARTER. THIS IS CALLED HOOCH AND IS PERFECTLY NORMAL. JUST MIX IT BACK INTO THE STARTER.
•THIS RECIPE COMES STRAIGHT FROM THE OLD WESTERN COOK BOOK:

Sourdough Baking Step One: Proofing the Sponge
Several hours before you plan to make your dough (recipe below), you need to make a sponge. A "sponge" is just another word for a bowl of warm, fermented batter. This is how you make your sponge.
•Take your starter out of the fridge. Pour it into a large glass or plastic bowl. Meanwhile, wash the jar and dry it. You may also wish to pour boiling water over it, since you don't want other things growing in there with your pet! 
•Add a cup of warm water and a cup of flour to the bowl. Stir well, and set it in a warm place for several hours. This is called "proofing," another word for fermenting. Sourdough bakers have their own language; use it to impress your friends ;) 
•Watch for Froth and and Sniff. When your sponge is bubbly and has a white froth, and it smells a little sour, it is ready. The longer you let the sponge sit, the more sour flavor you will get. 
The proofing-time varies. Some starters can proof up to frothiness in an hour or two. Some take 6-8 hours, or even longer. Just experiment and see how long yours takes. If you're going to bake in the morning, set your sponge out to proof overnight.
Of course, there are a lot of recipes for sourdough bread. There are also recipes for sourdough rolls, sourdough pancakes, sourdough pretzels, sourdough bagels, and probably sourdough saltines for all I know. 

This is the basic recipe I use, though, and it's simple and makes a fine bread. You'll need the following:
2 Cups of sponge (proofed starter) 
3 Cups of unbleached flour (or enough to make a good dough)
2 tablespoons of olive oil or softened margarine 
4 teaspoons of sugar (no problem as it will ferment)
2 teaspoons of salt 
First, let's talk about leftover sponge. You should have some. The leftover sponge is your starter for next time: Put it into the jar, and give it a fresh feed of a half-cup each of flour and warm water. Keep it in the fridge as above; you'll have starter again next time.
Now, for the recipe: To the sponge, add the sugar, salt, and oil (the oil is optional - you can use softened butter instead, or no oil at all). Mix well, then knead in the flour a half-cup at a time. Knead in enough flour to make a good, flexible bread dough. You can do this with an electric mixer, a bread machine on "dough cycle," or a food processor. You can also do it with a big bowl and your bare hands.(with your hands best)
Keep in mind that flour amounts are approximate; flour varies in absorbency, and your sponge can vary in wetness. Use your judgement; treat it like ordinary white or french bread dough. Trust your hands and eyes more than the recipe, always.
Let the dough rise in a warm place, in a bowl covered loosely with a towel (if you're using a bread machine's dough cycle, let it rise in the machine). Note that sourdough rises more slowly than yeast bread; my starter takes about an hour or so, but some starters take much longer. Let the dough double in bulk, just like yeast-bread dough. When a finger poked into the top of the dough creates a pit that doesn't "heal" (spring back), you've got a risen dough.
Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal). Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
Place the pan with the loaf in your oven, and then turn your oven to 350o Farenheit and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.
And that's that. If you double the recipe for two big two-pound loaves of bread, the total price tag will be less than a dollar.