I'm a recent convert to making sourdough bread - it's surprisingly easy, a fraction of the price of an equivalent bought loaf, tastes great, and is meant to be better for you health-wise than 'conventional' bread.
I make it last thing in the evening, let it rise overnight, and then you can have a cooked loaf by lunchtime.
The starter can sit undisturbed at the back of your fridge for a week or more, and only needs feeding just before and after you use some to make a loaf.
If you want some, let me know. I can give you a crib sheet too.