Well, the "immediately" part is out, but sweeter sourdoughs can certainly be done! The key factor here is time: they take a looooooong time to rise, sometimes making the bake a multi-day process. But if you've got the time and patience, feel free to experiment! 

If time truly is of the essence and you're willing to compromise, you may have better luck simply replacing some of the liquid and flour with sourdough discards, and then using commercial yeast for the rise. Either way, happy baking!

• Reply