Naw @SeymourGreen its simple and straight forward, its just water flour salt and a yeast. I use wild yeast I caught locally and keep. then the formula is 1/2/3/ 2%
number 1 is the total amount starter [ weight in grams]
number 2 is 2x the total weight in grams #1 for the amount of moisture [ water , milk ect.]
number 3 is 3x the total weight in grams #1 for the amount of flour
Then 2% of the total weight of 1+2+3 in grams for salt
200g of starter
400g of moisture
600g of flour
24g of salt [1200g x 2%]
Mix, knead, let rest /rise. knock back and form loaves and let rise second time.....cook @ 450F or 230C for 20-40 mins depending on size.
This is the basic formula, from there you can add whatever...like nuts or grains, spices to cheese's.....but learn the the basic loaf first before you start mixing it up with custom loaves.