Personal taste

I love the buttermilk sourdough I make almost every week, but it isn't sour at all which is just as well because I don't like the sour stuff.  I do use a little yeast in it, but I've also made another starter with just flour and water and made bread with that, using no commercial yeast at all.  Not too sour, good, light sandwich bread.  Unfortunately, that flour/water starter, after a year and a half, was got to by the fruit flies and had to be pitched, and I'm not in a great hurry to make another one, though I will eventually.  It's a fascinating exercise, making sourdough, and you can end up turning out some absolutely beautiful breads.  I'd go for it, if I were you.

I don't like sour bread except maybe with a good cheddar-beer soup.

I use sourdough to make all my bread.It is not at all sour but is very flavorful. I do use a small amount of commercial yeast due to time constraints. I believe there are health benefits to it,as well.

I started using my own sourdough culture because I wanted to know how people made bread before the little packets of yeast were available.Bread has been made for thousands of years and I know my grandmother made dozens of loaves a week for her brood and didn't always have commercial yeast. I wanted to have a more genuine experience in accomplishing a successful loaf.It has been satisfying and delicioius.

I've eaten at Claim Jumper and I wouldn't categorize it with what the majority of us are talking about. Some restaurants paint vinegar on their breads for the supposed flavor.

Our conversations are about naturally leavened bread, with or without a sour tang, as opposed to bread with commercial yeast.

Betty