I used KA salt rising yeast and got fantastic ferment in all three
stages: yeast activation, starter and dough. As per KA instructions I
let the yeast bloom for 24 hours, starter for 4 hours but the dough
doubled in 2 hours. And the dough was just as stanky as promised
throughout.

After final mix my dough was a thick batter, impossible to handle and
divide; I had to pour it into separate loaf pans. Instructions said
dough would be very sticky, but this was liquid.

Bread rose no more in the bake but turned out nice and brown with a
fine texture, almost like quick bread. The salt rising taste was barely
there. It must have wore itself out in the rising and baking.

Any tricks in getting more taste to the bread?