Didn't even notice that, yes the salt is low, most of my formulas for
breads call for equal parts salt and yeast and where used oil, so I'd try
going for 1 T of salt at least. It's not, despite what the recipe says,
optional lol. If it's still dry, up the water content.

D and d Jordan wrote in
news:mailman.2.1193133364.3599.rec.food.baking@mai l.otherwhen.com:

Oh, thanks. The starter is like thick pancake batter. It is full of
bubbles and seemingly very active. I have been consuming the balance
of
the bread this past week and trying to diagnose the problem. Salt is
the best clue I have; the bread lacks flavor and is definitely not a
moist bread. Thanks for your help.

Doreen
in Northern Minnesota

M. Halbrook wrote:

I mean your sourdough starter, how moist is it.

D and d Jordan wrote in
news:mailman.8.1192593604.86827.rec.food.baking@ mail.otherwhen.com:



My loaf (minus the excess flour) felt like a normal loaf of bread -
not wet at all. It shaped into a loaf pan very nicely. I thought too
that 1/4 cup water was very low; that's why I cut the flour once it
cleaned the sides of my mixer bowl. The flavor is okay, but seems
dry.

Doreen
in Northern Minnesota

M. Halbrook wrote:



Is it a fairly wet, pancake batter consistancy, starter? 1/4 c of
H2O, to me seems very low, I know there's moisture in the Sour Cream,
but I don't know that it would make up for that low amt of h2o. How
wet did the dough seem?

D and d Jordan wrote in
news:mailman.7.1192527870.86827.rec.food.bakin :





Here's the recipe that turned out so dry for me. It also seems to
need more salt. I appreciate your suggestions.
Adapted from James Beard's Sour Cream Bread....

Makes two loaves

Ingredients:

(T = tablespoon, t = teaspoon, C = cup)

1 T dry yeast
1/4 C warm water
1 T granulated sugar
1 t salt (optional)

1 C sourdough starter (exact measurement not important)
2 C (total) sour cream, or sour cream/yogurt (see below)
5 to 6 cups good bread flour
1 to 1 1/2 C raisins