Go sourdough. Avoid the need to purchase yeast. It's really no more difficult, just a slower rise. Also you don't need to knead, just stretch and fold six or seven times as it bulk ferments.
In times like these I'd highly recommend getting starter from someone who already has some. Starting your own won't always yield a high-powered reliable one. I've started many over the years, but never realized that all of them were weak until I got some starter from a cafe in town. I cannot recommend enough using an established proven starter.
You also don't need to stretch and fold, you can just knead (or not even do that if you have enough gluten development from the autolyse).
I point this out because I'm pretty sure that different techniques will suit some people better than others. Personally I'm happy to do 10 minutes of kneading at the start, but find it burdeonsome to go back and do stretch-and-fold every half an hour (or whatever schedule you're following). Similarly I've seen people claim that the only correct way to keep a sourdough starter is to feed it small amounts of flour and water multiple times a day. If I had to do that I'd never remember and so never bake bread again; the results from keeping the starter in the fridge and refreshing it 12-24 hours before baking are good enough for me, and it's a schedule I can stick to.
Sourdough seems to be one of those activities where there are a lot of people who have a way that works for them and generalise out to that being the one correct way to do things. Whilst there are definitely things that work better and things that don't work so well, the important thing is to find a method that you're able to reliably follow and that gives results you're happy with.
In times like these I'd highly recommend getting starter from someone who already has some. Starting your own won't always yield a high-powered reliable one. I've started many over the years, but never realized that all of them were weak until I got some starter from a cafe in town. I cannot recommend enough using an established proven starter.