Yes, working with natural yeast in a sourdough culture (or starter) is more involved at first than using commercial yeast. The first week or two of getting the fermentation going takes a little time, though it is perfectly possible to enjoy a normal life and to even work full time.
Once a starter is doing well, about a week in, then it takes two minutes to feed it, and no more time to use than commercial yeast. The benefits are certainly a sense of pride, the confidence of another bread challenge success (maybe that's part of the pride thing), and definitely the health benefits in terms of how the natural sourdough microbes work on the wheat, rye or whatever grains in the dough. My
post lists some sources for scientific explanations.
Like anything else, you have to be ready. I made bread for over 10 years before I could even conceive of something like sourdough starter. I did not want anything more than throwing the ingredients in the bread machine.
I do not to proselytize on this even with people with digestive problems, but I admit I've become a believer. There could be pickle making in my future as I get more on the fermentation bandwagon generally (sauerkraut did not turn out well on the first try).
