I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough starter frankly requires a bit too much work and consistent attention from me. Is there a way to approximate that sourdough taste using a process less complicated and high-maintenance than a "real" sourdough starter?
(As a footnote, ideally this would be a process that could start the night before one made bread, but not much more than that).