Dining at a nice restaurant in Oslo on my wife's 27'th birthday, we
were served bread in between courses The restaurant baked some bread
"in house", and bought some from the only artisan bakery in oslo. I was
naturally excited and curious abot the bread, and worked my through a
large variety like brioche, nut bread, rasin/cinnamon etc.

When the turn came to sourdough, I was a bit dissapointed. I wasn't
expecting a "pickle".
Almost a bit like "Danish rye". I usually bake my SD so that you can
easily recognize the distinct smell and aroma on the second or third
chew. This slice smelled sour, and the odour was in your mouth the
minute you opened it.

I guess this is a question of personal preferences, but how "sour" do
you other guys and girls bake your SD bread? Do you do differently on
Fine vs. Wholegrain for example?