Alcohol smell from bread 4 days old
I have been baking bread for 30 years and have learned so much from everyone's posts on this site as well as all the "leads" to other places.
I switched to measuring the temperature of my WW breads and rolls to determine doneness (200 degrees) but I have noticed an alcohol smell if the bread has been in the bag after four days. There is no mold. I have wondered if some yeast is still active. The bread is very good and nicely browned. How high an internal temp could I go?
Normally when bread is several days old I toast it but the smell turns me off so I pitch it. I never had this problem before I started using the thermometer.
What do you think?