Yup! Absolutely no problem. I wish that I could say that it was exotic, but it is not. I ordered 1 oz of starter from King Arthur flour. With the starter comes the recipie and directions. I followed them pretty close. I made one mistake, which I think I fixed. I forgot salt. I discovered it about 15 minutes afte it stated the first rise. I took it back to the board and worked it in. My first rise was slow, but OK. I punched it down and formed loaves. The second rise was going slow. I might have gotten more rise if I waited longer, but, I was an hour away from company and I needed the bread done. Here is where I strayed from the directions. I put a pie pan of water in the bottom of the oven 20 min before I put the bread in. This makes steam and lowers the surface tension of the dough for a good oven spring. I brushed the loaves with water using a pastery brush for the same reason. I got a great oven spring and a good rise. When I sliced the bread I had some larger holes, not too big, and the rest was like yeast bread. All in all pretty happy. the aroma was spectacular. the crust was a bit crunchy. In the middle of the loaf it could have risen a bit more, but I was the only one that noticed.
All told, I was extatic. I did use the classic recipie, no yeast. It takes time. Saturday noght, I "fed" the starter. I let it sit till saturday morning. Then I made the "sponge" I let that sit for 3 1/2 hours. It said the longer it sets the better the sour flavor. they were right. The rest is as described. I bake on stones, or at least I used to, I burned my fingers on a hot stone and dropped it about 3" it did not break, but, when I opened the oven to take it out, it was broken. My other stone is halved by a "helpful" Labrador.
Hope this helps. If you want any other specifics feel free to PM me.
AC