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re: Sourdough Bread like Cracker Barrel Problem

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I'm sorry it didn't turn out. I do think the pan of warm water in the oven was just to speed up the rising process - so you're right, the dough will double eventually with or without it. Regarding the top getting too brown, I wish I had foreseen that happening for you. When baking bread if the top is browning too fast you can cover the top loosely with foil to stop the browning.

I hope you'll try baking sourdough bread again - it's so good! Here are some recipes for you to check out:

Sourdough Starter Recipes and Recipes Using Sourdough Starter
/board/srch/2/%22sourdough%20starter%22

Amish (sourdough) Friendship Bread Recipes
/board/srch/2/%22friendship%20bread%22

- Betsy
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