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@m ail.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.baking @mail.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
>>>>
>>>>
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