No, there are lots of ways to make the bread more or less tangy. Feed your starter with bread flour instead of whole grains will reduce the acid for you. You can also increase the amount of starter in a recipe to reduce proof time, and proof at room temp.

The biggest requirement is the starter. After that, you really just need a bowl to mix and proof the dough, and a baking sheet or stone to cook on. Dutch ovens, proofing baskets, lames, etc are nice to have, but not necessary to make great bread.

The camping episode.