First of all - this is a basic recepy which comes from the community Lakabe in Navarra, Spain.
We learned it in Masia la Torre, a project located in the beautiful mountains northwest of Valencia.

Before you can actually start baking the bread, you need to create a sourdough which takes up to nine days.
You basically only need a hand full of flour and luke-warm water (which should not be warmer than 40 degrees),
a more sophisticated version wants to add a bit of honey and -very important for an unknown reason :)- one hazelnut!
You store this mixture at a warm place and kneed it from time to time. Every day you add a new hand-full of flour and mix it in the dough with some luke-warm water. You do so for about nine days. What you then have is the basic sourdough, the so-called motherdough.