I'm having issues with my bread. Using a basic recipe (yeast, water, flour, a little bit of sugar) the dough seems to develop an off smell and tastes bitter which persists through baking. This has happened more than once. I notice this change in smell as early as 30 min. into an initial rising. I've been looking around about bread developing funny tastes or smells and I can say that the smell and taste isn't sour nor are my ingredients rancid. I'm at a loss as to why this happens, because my sourdoughs and brioche come out just fine.
I have had a starter that i have been happily maintaining for the last six months or so that I keep fed with half whole wheat and half rye flour and at 100% hydration. I left it a little longer than usual between feedings this last time and I feel like it has developed an odd smell; musty or bitter. Any idea what may have happened? Can I restore my starter to former glory? It's also expanding faster than usual which makes me suspect that it has been taken over by something unsavoury, so to speak.
First time at posting here - couldn't tell if there was an existing topic to add on to...
I've been busy the last couple of weeks and forgetting my weekly sourdough feeding. Pouring off the hooch, yes, feeding it, no.
Yesterday I resolved to feed the poor little starter. When I pulled it out of the refrigerator, opened the jar, and smelled ... uh-oh. Didn't smell right. But I made up some flour and water, put in a teaspoon of the old starter, threw out the rest, and hoped for the best. Left it overnight. This morning, it still didn't smell right.