Baguette is traditionally made from yeast rather than a sourdough. Typically what makes a sourdough isn't the yeast component, but the bacterial component. Lact

Baguette is traditionally made from yeast rather than a sourdough. Typically what makes a sourdough isn't the yeast component, but the bacterial component. Lacto-Fermentation in general is dependent on the bacterial component to produce lactic acids making that distinct sour milk flavor. If you let a dough overproof you will get a sour taste because lacto-fermenting bacteria are freaking everywhere and will take over your dough. Sour mash whiskey doesn't taste sour because it is distilled. Also, beware. There are lies, damn lies, and etymology. Sauer literally translates from German to English as sour. This is because their sauer-kraut, sauer-braten, and kefirs are all lacto-ferments. In fact, a lot of these recipes don't even use existing cultures and simply inoculate them from the air. I had a lot of bad experiences with milk as a kid, especially a bout of the flu where I made the mistake of drinking milk while sick. So anything lacto-fermented is kind of nasty to me.