Few appreciate what has gone wrong with regular store bought bread. Regular store bought bread is created with the Chorleywood process, whereby substandard wheat and carbon dioxide can be mashed together to make some dough that can be baked into something that resembles bread.
These loaves of bread-style-wheat things are not made with just the basic ingredients needed for bread. There are the E numbers for preservatives and whatever else is 'needed'. Often the additives are added to the flour rather than the dough and therefore do not have to be listed. Stuff derived from human hair can get in there as an 'E number'. Often people self-diagnose themselves as having gluten or other allergies when there could be problems with the additives rather than the core product of what bread is supposed to be.
Chucking out store bought bread and joining the sourdough club is a popular reaction to the industrial nonsense that poses as 'bread'. However, there are economic factors at play here. Sourdough keeps and it can be sold at a premium.
Actual fresh bread made with yeast and zero additives does not keep and cannot be sold at a premium. It is also less trendy and not on the radar of the hipster crowd. However, if one is sorting out one's bread properly then a bread machine and the ingredients for bread making is a shrewd investment. It takes five minutes to load the machine with 500g of flour, 360 ml of water, 25g of some type of fat, a teaspoon of yeast, a teaspoon and a half of sugar (to make the yeast do its thing) and a teaspoon and a quarter of salt. You can then press the start button to have the freshest bread you could wish for in four hours. Or you can set the timer so it is ready in the morning or when you are back from work.
By taking this approach you have the benefits of pure, fresh bread with none of the downsides of lengthy preparation times. You don't need an app to manage your sourdough. It is also energy efficient as a bread machine is a small rather than large appliance. The Panasonic machines are best as you have recipes based on that machine plus you can get spare parts and the beginners manual uses metric rather than obscure 'cup sizes'.
With home-machine, properly bakes bread you don't need to be chewing on some sourdough rusk that is essentially stale, you can fire up the machine and keep the fresh loaves coming every 2-3 days. You can mix and match the flours to keep your bread varied. You can also focus on what you eat your bread with rather than try to forever by adding ingredients to the bread such as tomatoes, olives, nuts etc.
If you can maintain the routine then you never need join the sourdough club, you can cut your own way with the innovative 'yeast' ingredient used properly rather than thrown out.