I'm using all purpose flour. I apologize for not being able to use king arthur flour due to availibility in my country. The fact that you people still respond my question means a lot to me. As I mention earlier, I had no prob with sourness level. Here is the thing; I'm still not clear on what really defines the flavor of sourdough, other than the acidity. What is the flavor of sourdough really? I mean, what IS it? I came across scientific journals on food technology area that talked about the flavor, but I hardly understood the journal contents, since they discussed the flavor on molecular level (I am a veterinary medicine student). My glutinous rice loaf came out satisfying. The crumb is light, but the flavor is heavy. It suits rich gravy or dressing such as, in my case, peanut dressing or curry gravy. My orange scented brioche had a lovely flavor. I have to admit, the best enriched loaf I have tasted (other than baba au rhum). It tastes exactly like sweet and sour orange! I'm not happy with the texture, it's crumbly and dense. Any advice on this? I knead the dough until transluscent on windowpane test, any mistakes that I possibly made perhaps adding too much butter on the same time. Speaking of which, it took 9 hours to proof before reached my oven. The crumb was pale, unlike my previous regular brioche loaves. Here is my other question; have do any research on traditional method of sourdough pandoro? What is your opinion about advantage of sourdough pandoro method over regular brioche? Should I add the ingredients and proof the dough in stages just like pandoro? That's the beauty of internet! I learned a lot about bread making process. This is a big deal for me, since people don't normally bake at home in here. Thanks for your generousity! sorry for bad english lol

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