Jon Salenger wrote:
<snip>
>
> "Not all sourdough is sour-tasting; Amish Friendship Bread and other
> types of live-yeast breads are also sourdough."
>
> ~ from http://www.io.com/~sjohn/sour.htm. first paragraph.
>
>
> American Heritage Dictionary
> sour·dough (sour'do-') Pronunciation Key
> n.
>
> 1. Sour fermented dough used as leaven in making bread.
> 2. An early settler or prospector, especially in Alaska and northwest
> Canada.
>
> 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. But, then
> again, that would make Dave's comments about sourdough not having to be
> sour incorrect, also. I guess I'd better start a definition thread, so
> we can all be on the same page as to what's being discussed.
>
> = j

I think the 'sour' is misleading.

It is a process to 'sour' the flour mix to make or preserve the yeast mix.

I use my sourdough starter in place of regular yeast in any recipe that
calls for yeast and 'lots' aren't sour at all.

My family really likes 'light' sandwich type Sourdough bread made with
milk eggs and butter. A nice small bubble, they don't like the big hole
stuff much, it leaks....

I find if I go for long rise times, I get sour taste, but not on the
short rises.

So when I want a nice sour bread, I start at least 24 hours before with
active sponge and feed it up 3 or 4 or 5 small feeds to get the volume I
want. 48 hours makes it have a nice zip.

Mike