Meow!
Kneading the dough after it rises also release much of the gas that has been generated by the interaction of the ingredients.
Sourdough bread is often caused by leaving some of the gas in the bread prior to baking.
If you don't like the sour taste, knead the dough completely prior to baking and you might have a sweeter less sour natural leavened bread!
For more information on baking natural leavened breads see:
The Bread Book:A Natural, Whole-Grain Seed-To-Loaf Approach To Real Bread: by Thom Leonard
and
Breadtime Stories: A Cookbook for Bakers and Browsers: by Susan Jane Cheney has besides many natural leavened and sourdough bread recipes and one recipe for Natural-Rise Sprout Bread.
if you can't wait to get a copy of the book, visit Mother Earth News to find a
Essene Bread recipe like the kind that Lifestream of Canada produces.
A really powerful naturally leavened bread is made by Lynne Gordon of French Meadows Bakery is the
Sprouted Healthy Hemp Bread and it might be available in the refrigerated section of your natural foods store.
Have you met anyone in your town named Rik, furrbrain?
Thank you, very much.
Bruce Paine