You can make bread that has some of the properties of sourdough without the full "starter" treatment. It won't be the same, of course, but it might fit the criteria you're looking for.
One option is to use sour ingredients, like greek yogurt, such as in this recipe.
Another option is to use a poolish, which is sort of like a sourdough starter that you make a night or so before, but don't keep beyond this recipe. You usually make about half or so of your dough, ferment it for a day or so, and then make the rest. Here's one recipe for a classic French boule that uses the poolish method. Again, this isn't sourdough bread, but it has some of the same characteristics, and you don't need to do anything to maintain the starter - though it does take extra time, of course, since it has to sit for quite a while (but at least it's not active time).