Hi Maharja, again, I don't feel quite equipped to answer your very interesting questions. I haven't made a sourdough pandora, although I worked at a bakery that made a sourdough panettone. The "sweet" starter for this type of bread requires very frequent feedings at a warm temperature. Here's a link for more information about making a sourdough pandora. If your brioche had a dry and crumbly structure you may have added too much flour, or not developed the gluten enough before beginning to add the butter. It takes a fairly strong dough to handle the large amount of butter in a brioche, and if you're including a sourdough element that rises for many hours the acidity can begin to erode the structure as well. As to the flavor of sourdough, I think there is a wide spectrum of possible flavors that have to do with the type of bacterial growth that occurs. Some conditions promote more acetic acid development (vinegar) and others promote more lactic acid development (milder flavor). You might also find this site helpful as you continue your sourdough baking quest. Barb@KAF

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