If you’re making a starter from nothing, yeah it would likely take a week or two. But it’s not difficult or very hands-on; you’re just combining water and flour for a couple minutes each day and waiting for yeast rng.

Oh, I’ve never tried making the starter from nothing; mine is from a friend. It’s probably easier just to ask around.

I’ve had good results with https://www.joshuaweissman.com/post/sourdough-bread (definitely watch the video).

If you have a stand mixer then follow this: https://www.youtube.com/watch?v=UEAHA6OHxPs

My personal tips:

• Do the resting parts in your oven with the oven light turned on. That should provide a good warm space without having to heat a whole room.
• I find cutting the top with scissors (like in the second video) easier than using a razor
• If your dough doesn’t look like it’s getting big enough, let it rest/proof for longer; you’re probably more likely to accidentally under-proof your dough than over-proof while learning
• You can use any oven-safe pot + pan that fit together if you don’t have a dutch oven type of thing (check their rated temps though)
• You can use a tea towel/dish towel (just something not fluffy/fuzzy) in a bowl if you don’t have bannetons
• Your bread probably looks better photographed than irl (“the camera adds 10 pounds”, but to your bread)

Sourdough is super easy though! Probably barely an hour of actual hands-on time from start to finish with no-knead methods.