>>106287126
I was thinking about sourdough randomly cuz of tha sammich gen you posted. sourdough was one of my culture shocks moving to california; its everywhere. but idk whats its good for. in ammiches, I feel like it robs from the flavor palette of the savory cuts
in a more philosophical sense, it is too arrogant in its role as a bread. bread is the foundation of a sammich, the framing and the structure. sourdough wants to get top billing and be the main act. who does sourdough think it is?
on the other hand, consider rye... rye brings a unique and complex flavor dynamic. but it doesn't try to take over the experience. it says "I'm here" and fits into everything else going on. rye is like a bass player, underlying the rhythm of the sammich

or maybe I jsut personally don't like sourdough. thats also valid