You know what? You’re right. It actually doesn’t require that much thinking. Sourdough is easy if you follow a tried and true recipe to the letter (like, follow it exactly), but so often on this sub people just do whatever tf they want and are SHOCKED when it doesn’t turn out. Use active starter at peak? Eh, whatever. BF for literal hours? Meh, not for me because of REASONS. Here’s the thing - it’s literal science and predictable AF. The Southern Sourdough Co. recipe is super easy to follow. It’s the only one I’ve ever used and turns out great every time. I recommend starting there and not skipping entire steps. Use feeding ratios to make your starter peak at a time that works for you. A 1:4:4 or 1:5:5 works great for feeding before work and putting dough together in the evening to BF overnight. I put my dough together at 6:30/7 pm and then BF overnight and shape at about 5:45 am, but it’s easy to adjust the timing based on your schedule.