As a sourdough baker, I wouldnt say it's easy to make good bread consistently but it's not super hard to learn. As long as your starter is in a decent place and you take your time with the stretch and folds, you will arrive with something edible.

I split my time between the north near canada and miami and fermentation works a lot differently even indoors in the winter in Buffalo vs Miami in the summer :)

This is a good video for learning the process: https://www.youtube.com/watch?v=BJEHsvW2J6M