The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Maggie Lou's picture

Bad Odor Whole Grain Loaf

October 29, 2012 - 10:49pm -- Maggie Lou

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). 

ron45's picture

The Bitter Taste in fresh milled WW

November 26, 2007 - 2:36pm -- ron45

I have been grinding organic hard red winter and spring whole wheat berries off and on for over 30 years. I have never had that taste. But buying flours off the shelf in markets I have had it plenty of times. It could be rancid. The bitter taste is charactoristic of rancidity. This is usually accompanied with a slight burning taste after swallowing. I usually taste the raw flour after grinding to check for that. I had to throw away several batches of just baked corn bread from store mixes that I didn't taste before hand. It's an unmistakable taste even after cooking.

LorriKrull's picture

I know that whole wheat flour goes rancid very quickly. But I do not have a resource to back up this knowledge.  In a couple of weeks I am giving a speech in a class at my college on the process of baking bread. I need to be able to quote a source in order to share the information in my speech. Can anyone direct me to a reputable source for this information?

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