I'll be honest: despite Rose's just warnings about whole-grain sourdough bread coming out dense, if I do try sourdough, it will only be with whole grain flour (either wheat, rye or spelt). I just don't see much point in making a starter, keeping it going, investing in a long rise process, making the gamble of an unpredictable product, and all this to get what essentially is still white bread from refined, nutrient-stripped flour (though undoubtedly superior in taste to the usual quick-rise bread).
Yes, traditionally fermented bread is in many cases better tolerated by those with grain allergies, as opposed to quick-rise bread made with baker's yeast. But still, from a nutritional standpoint, it isn't much. It might not give you an allergic reaction, but it won't give you much of anything else, either.
Either way, Sourdough Simplicity is a great way to get going in that confusing new world of sourdough starter. It also provides many great recipes, creative ways of utilizing leftovers, and troubleshooting tips.
"I needed a method that was pure simplicity and a recipe that tasted great. In the end, I found that sourdough baking did not have to be complicated, and it could fit all my objectives. I started with a wonky oven that had 4 distinct heat zones and still managed to bake delicious breads. My loaves are not always Pinterest-perfect, but they are tasty, nutritious, and easy to make. There is always some minor variation from loaf to loaf, and we are OK with that."