Can anyone give me some advice?
I sometimes get an alcohol odor, somewhat rancid smelling in my just baked bread when using whole grains. I am not certain if it is the 'combination of grains' that I sometimes use?? Are there specific combinations to avoid? Today I combined 1/8 cup soy flour, 1/4 cup dark rye, spelt, barley flour, 1.5 cups sprouted Hard Red/millet combination, 1 cup WW, and 1.5 unbleached white; 1 T gluten; 1 T olive oil, 1 T agave, 2 teas salt. I used 1 T yeast. I keep my flours & grains refrigerated along with the yeast (not the unbleached).