I'm about halfway through the comments section, but jumping in with a couple questions.

I'm considering getting back to sourdough after a ...hmmm...I think 5 year hiatus. I did bake it for about 3-4 yrs straight but never got "science-y" enough about it to troubleshoot well. Have also baked multiple other types of loaves in the intervening years (Artisan Bread in Five, tons of white sandwich loaves).

Question 1) After I successfully get a starter going (🙏🤞), can I just jump into this recipe as my first go on bread?? I like the idea of a more hands-off approach. I think I'll end up giving up on sourdough again if it's too fussy and time-consuming.

Or do I need to "go back to basics" again and do the fussier route?

Question 2) I don't have bannettons. Anything I can use instead??And related, will this do ok in a long Pullman pan? Mine is 15.5x3.5

Question 3) I have a big and hungry family. And when I make homemade bread it disappears like magic. I will probably need to do this two-loaf recipe every other day, or sometimes daily. So should I just have the starter out all the time, and if so, how often do I need to feed it?

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