Similarly to our good friend "mf" (formerly monkfish), I find myself a considerable supporter of sourdough varieties. There are very few situations in which a light tinge of gentle sourness doesn't elevate a meal. It's just noticeable enough that it affects the flavor of the dish, while simultaneously it refrains from detracting the savory spices of the supper. My experimentation has, however, uncovered the fact that it tends to pair rather poorly with more sweet concoctions, such as the traditional American "Peanut butter and jelly sandwich".