Sometimes incorporating raisins into the dough as you begin to knead can cause them to break apart. So, incorporating them just as the dough is about to be fully developed usually works well. Be sure your dough is not too heavy or dense or else it may not readily accept the raisins. As for the sourdough cake, perhaps the starter is a bit too thick. It should be the consistency of pancake batter. Feel free to thin it out a little. And when maintaining, feed it equal parts flour to water by weight or 1 c. flour and 1/2 c. water by volume. Here are some great tips on how to measure flour. Happy baking Renata! Elisabeth@KAF

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