"Slow bread" requires a sourdough starter (or levain) so that was my first project. Levain is a mixture of water and flour that has been converted into a leavening agent through the process of fermentation. Not only is microbiology+food fun, but you need to "feed" the levain regularly and it's apparently bad luck if you don't name it. So basically your sourdough starter is a food pet. (My starters are named "Moomin II" and "Moomin III" respectively...may "Moomin I" rest in peace.)
When I first began caring for my sourdough starter, I was neurotic about feeding times and measurements. What a sweet and naive child I was in the days of yore (3 months ago). Creating and maintaining a sourdough starter is relatively straightforward. Once you get a feel for how your levain behaves you'll develop a personalized approach.
This post streamlines what I've learned so you can create a fermented food pet to call your own. I'm happy to answer any questions about the process so just leave a comment.