This may turn me into a social-pariah, but I don’t actually like sour dough bread. The crust always tastes over baked! I think you’d be better off with a tamagotchi if you want something to feed everyday! Ok I’m ready to be placed in the stocks and for public ridicule and humiliation
I think the key is taking the time to make your starter. Once you’ve got it going, its no more time consuming than making any other bread yourself. If you can’t be bothered to spend 5 or 10 minutes a day for a few days measuring and mixing flour and water, you can buy starters.
My starter is 2 years old. If I need to bake, I take it out of the fridge the afternoon before and let it come to room temperature. Refresh it before going to bed (5 minutes, all you’re doing is adding flour and water and mixing it). Wake up, make bread, refresh starter again, leave it for the rest of the day, then re-decant into a jar, and bung it back in the fridge. Leave it until you need to bake more bread, then repeat. It should last for 3-4 weeks in the fridge without further attention.
I enjoyed the process but as the proving takes so long I was having to prove it over night in the fridge and then get up extra early in the morning to bake it before going to work.
I will have a go at baking it again after Ive retired and I have more time.