Quick Sourdough Bread Recipe - Fixing the Bread Machine's Recipe

I promise I'll keep my text brief.  

The resulting bread had a crispy crust, a soft crumb, and a tart flavor.

When I was making this recipe, it came up much too dry.  So I started adding back in water.  Usually for a 1 1/2 pound loaf, you don't need to add in as much water as I did, but at the end I added in 2 extra ounces of water.

It could be measuring error.  Too much flour could cause a dry and ragged dough. I don't think so.

So the "fixed" recipe is what I have below, and that is the picture we have of the rolls.  I also used Greek Yogurt which may well explain why it was a dry dough.

Ingredients:  

• 1/2 cup plain nonfat yogurt - I used Greek yogurt, therefore water is adjusted
• 2/3 cup warm water - plus 2 extra ounces or 4 Tablespoons
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Margarine or Butter, softened
• 3 1/4 cup All Purpose Flour
• 1 Tablespoon Sugar
• 1 1/2 teaspoon Salt
• 1 3/4 teaspoon yeast

Process:

• Add the ingredients in order to the mixing bowl with the dough hook.
• Alternately add this to the Bread Machine Bucket.
• Either use the Bread Machine's Bake cycle.
• Or the Bread Machine's Dough cycle - My Preferred method.
• Allow the dough 1 hour to proof and rise in a warm space.
• Bake at 400 for up to 22 minutes.
• The Original Recipe is below however I recommend using above text recipe because it was wonderful and raised properly.