Berliner bread is like easy, faux sourdough. The organisms in a sour mashed berliner are the same as those in a sourdough starter, so you get all the flavors and aromas. I wouldn't call it sourdough, because it's not as intense as real sourdough. But it's definately more interesting than plain yeast risen bread. I've wanted to try using freshly soured wort so the souring organisms could keep working overnight on the bread. I have not gotten around to it though.