You can make excellent sourdough without any kneading using the fermentolysis technique. No machine needed and absolutely not "too much effort".

I leave it on the counter overnight. I don't kneed it at all and end up with a nice airy loaf.

It's interesting that there are such different perspectives on whether to knead sourdough. The book linked to here recommends it, while other authors like Forkish, Prueitt and Robertson rely more on time and a small amount of "folding" rather than kneading.