My enriched, yeatsed dough keeps getting infected. Please help!
I make Liège waffles, a type of sweet and yeasted waffle. Two years ago I had an issue that an entire batch of waffles had a cheesy smell, which I assumed meant the batch was infected by a pernicious yeast or bacteria. This happened again a month ago and again this week. I have no idea what's causing it, but I have had to throw away a lot of product (after spending all that time in production). Does anyone have any thoughts on what may be causing this? All three times occurred during the warm summer months, if that's a clue.
-Bumfuzzled in the Bakery