A beginner question. I've started experimenting with fermented
starters mixed in with yeasted breads. I seem to have trouble getting
the starter's depth of flavor to end up in the final loaf. For
instance, I just made a sourdough banana bread using a sour cream
starter from Beth Hensberger's bread machine book. I used half a cup
of five day old starter in a 1.5 # loaf-- it smelled champagney and
wonderful--but all that for all intents and purposes vanished by the
time the loaf came out of the machine. The mystery for me is that when
I make a biga raison bread I can taste the fermented flavor of the
biga (champagney) easily. So why does a five day old sour cream
starter that smells a lot more intense fade out by the time the loaf
is baked?