We really need the whole of the forumla to guage where the problem is, but
less flour is not likely the culpret.

D and d Jordan > wrote in
news:mailman.6.1192490122.86827.rec.food.baking@ma il.otherwhen.com:

> I have made many loaves of bread and many loaves of sour dough and I
> tried a new recipe this past Sunday. It was a Sour Dough Raisin Bread
> supposedly revised from James Beard's recipe. The bread rose; it
> browned and came out of the pans just fine. The dough is dry and not
> moist. It contained 2 cups of sour cream, but was not velvety. I kept
> back about a cup of flour from the six the recipe called for. (I have
> made James Beard's recipe for cinnamon bread and it also contains 2
> cups of sour cream. I understood that the wetter the dough, the better
> flavor.
>
> Now to my question:
>
> Is it the shortage of flour that makes dough dry?
> Is it insufficient kneading?
> Is it a bad recipe?
>