Perhaps the sour cream and bananas are over powering it.

--
Ron Anderson
A1 Sewing Machine
PO Box 60
Sand Lake, NY 12153
518-469-5133
http://www.a1sewingmachine.com
"Jonathan Kandell" > wrote in message
om...
> 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?