Armed with my partially-remembered sentences from a book and my newly-purchased cheesecloth, I began the starter. I did the following, and it seemed to work, though I'm not sure how proper it is: I put 1/4 cup whole wheat flour, 1/4 cup bread flour, and 1/4 cup + 2 tbsp warm water in a bowl (non-reactive, non-metal is a must - use Pyrex or equivalent) and stirred it. Cheesecloth on top, let it rest in my kitchen for 3 days. Made sure it smelled funny - cheesy, almost. Threw out half of it, added in enough flour/water to bring it back up to the same size; stirred. Let sat for 2 days. Made sure it rose a little. Also, smelled funny. Threw away half of it, refreshed back to size. Everytime it rose and then fell, I refreshed; the period is a feeding every 2-3 days right now and I've reduced the size a bit so it is perfectly sized for making a loaf of broad ~160 grams, of which 80 goes into a loaf. The refresh amount is about 2 tbsp of each whole-wheat and normal flour and 2.5 tbsp of water.
Rustic Sesame, Naturally Leavened
Makes a single loaf
80g starter (recipe approximately above)
320g bread flour
256g cold water
10g black sesame seeds
Take the starter right when it needs refreshing; that is, it has risen recently and begun to fall. Combine with flour, water, and sesame seeds and mix with a wooden spoon until it has come together, then stir for a minute longer. Cover; wait 30 minutes. After that first wait, add the salt to the bowl, lightly wet your hands, and stretch-and-fold the dough until you can no longer feel the grain of the salt. Cover, let rest for 3-4 hours. Stretch-and-fold it every 30 minutes or so, until it feels very difficult to do so or the bread has risen a bit (it will feel fluffier). Refrigerate the dough for a day and a night.
After giving it time in the fridge to complete the rising process, turn your oven up to 500 degrees and prepare, as I did, a bespoke dutch oven consisting of a cast-iron frying pan and a brownie pan, turned upside-down, for the lid. Have this in the oven to warm up. Remove the bread from the fridge, flour a work surface and your hands, and shape it into a round somewhat. After you think the cast iron is hot (30 minutes or so), place the dough on some parchment paper and put the parchment paper in the dutch oven, reducing the oven to 475. Cook for 20 minutes, remove the lid, and cook for 15-20 minutes longer (until the bread is ~200 degrees inside, looks golden brown, and sounds hollow).