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
>>>>>
>>>>>