Very sour, expensive sourdough, causes a sensation of vomitting
I don't understand what the purpose of making sourdough is, as it's both more expensive and less "good tasting" as the commercial yeast used. Of course, that may be something other sourdough bakers might not want to hear because in their sourdough making everything turns out the way they want it, so excuse my ignorance as I am (as my name suggests) a newbie or "new" baker.
However, for me it is always the same old thing: I take a part of my sourdough starter (the REAL kind, using wild yeast), I mix in some flour and wait the 12-18 hours, I then quickly knead it and shape it and then store it in my oven for 1-2 hours for it to rise. Before turning on my oven I take out the pan where the dough has been resting for the 1-2 hours and I let my oven warm up on very high (150-200C) for a couple of minutes until hot.
Then I insert my dough (untouched since the rising phase began) on the pan into the oven with a glass of water besides it, to give it that good crust from the steam.
After it's gotten its golden-brown crust, I take it out, let it cool and eat slices with butter.
That's the same routine I've been doing for a while now, and every single time the dough is very very sour (EVEN WHEN I ADD EXTRA FLOUR AFTER THE 12-18 HOURS OF FERMENTATION!). It's almost uneatable, tasting like a wild yoghurt (meaning the sour yoghurt that hasn't been sweetened like commercial yoghurt).
Also, a while after eating it I will get a strong feeling that I need to puke, that can only be gotten rid of by either drinking excessive fluids to calm my stomach down, or by actually puking (I choose the former rather than the latter).
The whole process of making sourdough (REAL sourdough, not the fake Youtube kind everyone mistakenly takes to be the real old kind) is very expensive compared to making a normal dough from commercial yeast. Continually do I have to "throw away" a part of the sourdough (even if I store my starter in the fridge) to make room for new water and flour. Additionally, I have to add excessively much flour continually to be able to work with the dough. Even in cases where the dough has been very moist (because I thought a moist dough would turn out less sour) it's been just as bad, if not worse than when I add a lot of flour.
Also, note, I add the final part of flour ("lots of flour") in the FINAL stages of the bread making, the 1-2 hours before I actually bake the bread. This is because the fermented flour is, with the help of a microorganism, what creates the sour taste (from lactic acid if I read correctly), so adding sufficient flour AFTER the long fermentation should obviously make the dough less sour, yet this is hardly the case for me.