Help! Brown Spots in Bread!!!
First sourdough bread, and I got some strange brown spots in the bread. The recipe I used called for preferment, which I substituted with sourdough, a bit of sugar, flour and water to be mixed and left overnight at room temperature. So far so good. Then in the morning I was to add salt, flour as needed, and 1/2 tsp. baking soda. Let rise, shape, let rise. I baked it as instructed, and to my very unpleasant surprise, cutting into it, I've found big brown spots throughout the dough. They were not present in the dough when it was rising, not that I could see. They taste like too much baking soda. Brings back memories of soap that wasn't mixed well, only I don't have to eat the soap, and I could re-batch the soap...
I've made this recipe before without any problems. The only change was the sourdough instead of the preferment.
Anybody knows why I got the brown spots, how it can be avoided next time, and/or what can I do with the bread?
(BTW- I have no idea why the recipe called for baking soda- any insights?)