while this is an excellent introduction to creating a sourdough
starter this doesnt cover oven temperatures, bulk ferment, shaping, or the obvious use of a banneton for final rise. There is every possibility you'll be able to create this starter and still end up with a pancake.
The final picture in the link is absurd. The crumb is too wet to do much more than gum up a bread knife and the crust is undefined. in the first picture, the crust is underdeveloped suggesting low oven temperatures or a cold kitchen.
Id like to clarify this recipe by adding the following:
80% hydration of the loaf if you're making a rustic/boule and to promote proper gas development in the gluten structure. 65% for sandwich sourdough loaves formed in a pan (and a prayer).
450F oven temp for 45 minutes.
12 hour rest after cooking to allow gluten to properly finalize.
1.8% salt in accordance with the EU health commission recommendations for salt content of artisan breads.
remember to subtract your preferment hydration from the total fermentation. that is, if you start with a 100% hydrated 200g starter, then 100g of water must be deleted from your 80% final hydration.
if you dont have the patience for sourdough --and frankly a commercial steam proofer-- then 1-2% yeast by weight is the general recommendation for white bread. If you've never baked before, sourdough is enough to turn you off to the idea of anything but store bought. it is not as easy as this post makes it seem.