Hello, Sayantani! We wonder if your sourdough is getting a bit over-fermented which oftentimes makes bread taste overly sour. If you're in a warm and humid climate or are using whole grain flours, sourdough starter and bread dough, in general, will ferment much faster. We might suggest allowing your starter and bread dough to start fermenting for a bit at room temperature (just long enough for it to get going) and then putting it in the fridge to finish rising. This will help to slow down the process and hopefully give you a less tangy flavor. We hope this helps! 

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