corrected version form Kansas City
Not knowing much about it, we did what every one does in the twenty first century, go on line and learn how. We tried a few recipes, then adopted the one that was the most fun. Flour, water, yeast, and salt (oops i forgot the salt again tonight).
There's even a jar on top the cabinet, full of goo we named Hodgson, it's a little over a week old. We even put it's offspring in the fridge last night, when we noticed it makes our bread taste like raspberries, my wife thinks it taste like grapes. We call the offspring Hodgson jr. Hodgson is the brand of yeast used.
It's not really sourdough, but good for practice until spring when fungi can start blowing in the wind. It started out as a poolish, then we just kept it alive. Right now it's diet is a tspn of rye, one of whole wheat, oat bran, and one of corn meal, with a cup of water and a cup of all purpose flour.
Mostly we use a five quart cast iron chicken fryer, or a seven quart dutchoven to bake it in. Using charcoal on top and under it. Once in a while we use this bread maker we found in a junk store, for seven bucks. We don't put charcoal on it, but we do put a lamp on it. You'd think they'd warm those things up during the rising period. It's bread doesn't come out as nice as the cast iron pans though.
You guys seem like a good bunch, so if you don't mind, i'll hang out for a spell. I'm housebroken (er... mostly), and have a few manners. Maybe someday i'll send a picture of my bread.