Jon Salenger wrote:

> As I said, I'm still a noob. I was just repeating what I'd learned from
> sjohn, but dictionaries state that sourdough has to be sour.

You've just learned that dictionaries can be wrong.

Sourdough is a process, not a flavor. It the technique of using soured
(old) dough, retained from one bake to the next.

A similar misnomer/contraction involves "kosher salt." By nature, all
salt is kosher; what is being referred to is actually koshering salt.

B/