Confidence building, yes.
And feeling a kinship with bakers going back thousands (yes, thousands) of years - definitely yes.
I must admit that I'm not a scientist, but I do not like blanket health claims either. Bit of a Michael Pollan fan and I at least like to have a good idea of scientific rationales. Pretty obvious, however, if I am making sourdough bread, that I am trying to be more natural in my food preparation and I very much stay away from fast food and factory meat.
If you are curious about beginning to bake bread with a sourdough starter, here are some good sources.
I have a blog, though I will not link to it here out of respect for ChefTalk rules.
<link removed> is probably the best, though one should stay calm because the the starter resources are overwhelming. One tip: You do not have to follow the conventional wisdom to throw out half of your starter (or bake) each time you feed it. If you are not baking, but will in a few days, build up to the desired amount - plus a little extra - before putting together the next dough or preferment. If you feed the starter a bit at a time, no need to ever throw any away.
One can keep a starter mainly in the fridge and feed twice a week; one can even stiffen the starter so it keeps well in the fridge during a vacation. See? Normal life and sourdough starters can coexist. After you build the starter, think of all of the wonderful breads to rise and the pride that you will feel. Trust me, you will feel it, perhaps even become a bit obsessed.
One nice photo before I sign off. Oh,yes, there was a bite taken before the photography.