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Jesus, kicked up a hornet's nest of bread pedants.
I [me, myself] decided, I liked the texture of sourdough.
I [me, myself] decided that the taste of sourdough is OK, but that there are better [and worse] out there.
All opinions are mine, given freely, and of my own volition.
And FTR - The raison d'etre for sourdough is not flavor OR texture, but practicality. Sourdough maintained natural yeasts in starter, facilitating the maintenance and dissemination of leavened bread without isolating and commoditizing commercial yeast.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
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