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Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Mar-04-05 10:22 PM
Response to Original message
1. Hard to say
I'd guess at too little salt. But its just a guess. Dough has damned few ingredients. The flavor comes from two things ...... yeast and salt. As the yeast develops (ferments, literally) it gains the taste we all associate with bread. Salt, however, is the flavor enhancer. Too salty is bad, to be sure. But too little salt is no good either.

I don't know that I'd have added the egg to the starter. I'm not saying you shouldn't, just that I've never done it. I don't know what the effect of that could be. :shrug:

So that'd be my guess .......... too little salt.
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