I used to feel that way. I've purposely kept it very simple. I weigh all ingredients (flour, salt water, natural starter) and I mix with a big fork. Very little mess. While it takes about 5 minutes to mix the initial dough, there are hours of nothing to do but let it raise, the longer the better.

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In the summer, I set it outside as long as it's above 80 degrees. In the winter I use the proof setting on our oven. I cover everything in detail in the following article. Way more information than most people need or want but I tried not to leave anything out. I also show you how to make a simple/cheap proofing oven although the dough will rise in any warm environment. Although it's called sourdough starter my recipe makes a health loaf of whole-wheat bread.

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https://medium.com/@garyjanosz/the-nuts-bolts-of-foolproof-sourdough-bread-d0001e55e775

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