Starter is easy to make, just mix unbleached flour and water and let sit, then twice a day discard half ,replacing it with more flour and water. Unbleached flour makes a difference.

As for baking ,mix starter, flour and water until it is the.right volume and consistency, let raise ,kneed, let raise again, shape, and let raise, and bake. You can add salt (often recommended but it is fine without), oil, raisins, herbs. Spices, but that is it. There is debate about how many kneed and.punch down steps to take as well. Measuring is useful until you know what a good consistency is, but this isn’t a chemistry lab: people have been doing this in primitive conditions for several thousand years.

Have fun. The hard part it is takes days to do well so it is hard to mix with travel.

What a beginner needs is not so much a recipe, but the perseverance to practice until you learn proper technique.

Almost everyone makes a few bad loaves before they figure out what works.

That being said, a good basic recipe is this one: https://www.pantrymama.com/how-to-bake-simple-sourdough-bread/

If you want my recipe, it’s linked in some of my recent bread posts, but a bit complicated for a beginner.

You don’t need to buy starter if you can wait a couple weeks to make one. Just need flour, water, jars and patience.