When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would sell it at work. I didn't know it was sourdough at the time, but when I thought about it recently and asked him, he said it was.
I remember that it was pretty much like a loaf of white bread in consistency, texture, and crust. It also had a shape like a loaf pan had been used and was a nice golden color on the outside. It may have been a touch dryer than white bread. I remember that my parents would get frustrated with me, because I kept going back and cutting off slices just to eat plain.
Does anyone know how to make a bread similar to this? Is it a certain style? Is there a particular way of making it that makes it turn out like this? I think I've seen recipes that use honey, but would the yeast not convert the honey's sugar? Or is it like alcohol yeasts where the yeast is only capable of processing so much sugar. I think that is regulated by the strength of the alcohol killing off the yeast at a certain point. I'd just like to know how to make this soft sweet sourdough bread. Thanks.