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HatBeard
The hardest bit is creating a starter that is active enough. I was lucky enough to be given one about 6 years ago and it's still going strong. If you're close to Camberwell I'm happy to donate some.
I'm a big fan of this flour https://www.amazon.co.uk/gp/aw/d/B002E2LT1G/ref=ya_aw_od_pi?ie=UTF8&psc=1
After that it's just a matter of reading 'Tartine' thoroughly so you understand the process and the different stages involved. After that it's just practice.
Or you can sign up for my exclusive Sourdough course. @amey has a list.
It includes a jazz French horn recital while the loaves are proving. @Señor_Bear is a big fan.
I'll be modelling the Rapha 'Core' range throughout the day.