The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

funny smell

Bin's picture


April 17, 2011 - 12:40am -- Bin

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.

mpkrr's picture

Can I save a starter that has begun to smell odd?

February 17, 2009 - 11:35am -- mpkrr

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.


Felila's picture

I may have saved my starter from impending death!

April 29, 2008 - 12:30pm -- Felila

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.

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