Yeast and leaven, how to work with them?

Bakers, help;)
Firstly, I can’t find reliable information whether yeast perishes in baked goods, why it is harmful to the intestines to eat yeast bread. I even watched the video on YouTube, there are a lot of opinions. Doctors say there is no difference, everything dies.
Secondly. What sourdough is less troublesome, faster and more problem-free? I do not feel it. I tried to do the eternal. It was a long time ago, I was afraid that she would ferment while standing in the kitchen, worried about her. As a result, I realized that I could poison my husband like that; ₽ joke. Well, I don’t understand how to approach her.
As I see how many pages in the topics, my hands drop where something ...
Help teach

[do not talk, let alone argue about the dangers or benefits of yeast]

Firstly, we agreed on the forum a long time ago, do not talk, let alone argue about the dangers or benefits of yeast... Otherwise, now a heap is formed, and everyone will give their reasons. We agreed collectively that we are all adults and we know what we are doing, what we are feeding our family.

There is another topic on this subject and not one Literature Club and Bookshelf

Second question.
You need to learn to feel the leaven! I cannot say otherwise. Someone immediately understands them, while someone else takes years.
Try to record all your movements in the leavening process. Record each stage, each step, take notes, photos and compare and try to understand the difference in their behavior, compare with the photos of the originals on the forum.

Start with a simple wheat starter, it is simpler.

Try it in the SQUAD section Starter cultures find a sourdough simpler, look at the description and photos, talk to the authors.

And if it's even simpler, you can use the "old" dough, the bread on which turns out gorgeous, and it is easy and simple to store the dough, and the taste is sourdough.

Success

[Admin]

Admin, I got it.
Thank you

[Yulia]

Yulia, I accidentally turned to the starter theme precisely in connection with the old dough. I recommend this to you: Sourdough "The Simplest"... Everything is written very accessible, illustrated with high quality, the author regularly puts out his bread / cakes and will help you figure it out if problems arise!
Well, the leaven itself is very simple, as Tatiana wrote about above.

[Lena]

Lena, this is not leaven! It is rather a sponge dough that has been aged for a long time, if I may say so.

Sourdough is just flour and water - nothing else! Real sourdough is never put on yeast, don't be fooled.

Sourdough and old dough are also different things.

)) I accidentally! Of course, yeast is introduced into this dough by us, and not from the environment (flour, air, etc.), so to speak.