I'm a sourdough baker and my constant goal is to perfect my baking to the point that there's NO sourness in my bread, it baffles me that anyone would actually want more sourness in their bread; just because a bread is baked with wild yeast (sourdough starter), which comes in the form of sour dough, it doesn't mean that the bread itself has to be sour and I assure you: a sourless sourdough bread tastes absolutely amazing! I bake sourdough Italian bread with just all-purpose white flour (no whole wheat, spelt, etc.), and before I was able to achieve sourless flavor I used to get bread that was sour and that's because at different stages of breadmaking I didn't follow proper sourdough baking technology: under or overfermented, temp too high, etc., and no, sour Italian bread just doesn't taste good! Once I learned to bake it right, there's no sourness to it now and it's absolutely divine. So, can anyone tell me, why anyone would actually want a sour bread? Aside from Russian rye breads, of course.

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