Dough Smells Rancid
I make freshly ground wheat bread for my family, and it almost always comes out smelling and tasting fabulous. The last couple of times, however, the dough has developed a rancid smell as it rises, before baking, and a hint of fermented (not bread-yeasty, but more like alcohol) taste remains after baking. I have cleaned our grain mill - that's not the problem. Is it possible to let it rise too long?