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.baking@m ail.otherwhen.com:



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