It is quite easy to make sourdough bread. This is from 100% White Sonora but you can use any of our flour. Much better nutritional value, less expensive than store bread and no comparison on flavor. Doesn't take a lot of time. Let me know if you need starter. Don't like to feed/discard starter all the time? No need for that. I make bread every few weeks and in between the starter is in a quart jar in the fridge. When ready to use it, rinse the crud from the top, feed/discard two or three times and it's ready. Here's a good basic recipe for two loaves;

800 grams flour (any heirloom whole grain flour is fine or blend it with up to 70% commercial bread flour - may rise better)

600 grams warm water

Mix the flour and water and let it rest (autolyse) for an hour or two. (There are "long ferment" methods where the rest time is a day or more and this can be helpful for those with gluten sensitivity - see our Pinterest site for these methods)

50-60 grams honey or sugar

160 grams starter (Needs to be actively growing as in doubling in size in 2 to 3 hours. I time it so that I will have fed the starter an hour before adding it in. Mine works best at 80-90 deg)

15 grams salt

A lot of recipes just have you mix it but for this bread I let the mixer knead it for several minutes - still on a learning curve here.

Into loaf pans and let it rise at 80-90 deg until doubled in size.

Into pre-heated oven, 500 deg for 5 min, then 375 until internal temperature is 206 deg F - about another 25 - 30 minutes.

Sourdough keeps better than yeast bread. I slice and freeze the extra.