I used to be quite passive when it came to sourdough bread and think it was too complicated, that there was no big difference between sourdough and yeast. Until I looked into it and I understood how damaging eating too much yeast can be. Don't get me wrong, I haven't stopped eating yeast completely, it's just the fact that eating commercial yeast every day has a great impact on the digestive tract.
So, I started reading about this and it's not that complicated after all. What you need is patience, whole rye flour (which you can find in organic and online shops) and 2-3 minutes each day for 4 days to make the first starter. After that it gets easier and easier. You will also see the bread recipes I like - if you want simple homemade bread for you family.
We use whole rye flour for the sourdough starter because it lasts for a long time and it's the best to develop natural yeast. From this rye sourdough you can make wheat sourdough as well and we will talk about it some other time.
See the steps, at the last one, you save 100g sourdough to keep in the fridge and use each time you want to make bread again. You do all the steps only the first time, when you make the starter from scratch, then you just refresh it.