Originally Posted by kowkl
Could it be that I've left it to ferment for 2 times. How I did it was after mixing it for the first time I kneed it to be a ball and let it rise for 20 hrs. After that I've punch it down and kneed again and added flour and sugar with cinnamon and made it into a roll and let it rise again for 12 hrs before baking. Could this be the reason why it's so sour ?
The most popular sourdough bread I've made was a whole grain sour dough, where equal parts of sourdough, and comercial yeast risen dough were needed together. The dough made with the store-purchased yeast was naturally sweeter (no extra sugar required), and diluted the sourness of the sourdough. I used the dough to make pigs in the blanket, where I wrapped the raw dough around full sized hot dogs, let it do its final rise, then baked until golden brown. It was a huge hit at a pot luck. And the left-over dough was made into a loaf of bread, that my family loved.
FrankZ gave you excellent advise. He knows his breads, probably better than I do. So now you have two methods for controlling the amount of sourness in your sourdough bread.
Seeeeeeya; Chief Longwind of the North