bread tastes sour, like vinegar
Husband has started making bread now, and mostly it's good. Except one batch, Dove Farm wholemeal flour, turned out very heavy, solid, tasting sour, almost vinegary.
Seems to me it was something to do with the proofing of the yeast, which was our usual packet dried yeast. Maybe the water was too hot?
Can anyone suggest a reason, so he can avoid it next time.?