Tiny black spots?
During the first rise, my dough developed tiny black spots all over its surface (I have not cut in to see if it's on the interior as well) It looks as if I'd kneeded a bit of finely ground black pepper into the dough, but this time (cutting corners) I didn't add any special ingredients. Has anyone else seen this? Is it hazardous? Mold?
I have a starter that's just about a year old now, and I decided this morning to get a couple of loaves put together. I usually follow instructions pretty well and pretty much never deviate from what's worked in the past, but I was in a hurry this morning and tried to cut a couple corners. I'd hate to bore everyone with a lengthy play-by-play, so I asked my question before I described the process.
Here's what was different about the process:
The water (spring water) I added to the starter may have been a little hotter than usual (it was on the upper range of skin-comfortable).
My sponge was very sluggish, whereas my starter jumped right back to bubbling a nice froth on top. The recipe I have suggested adding a tablespoon of sugar.. So I did. Without thinking, I measured out the sugar, dumped it into the sponge and gave it a stir. After about an hour, I saw new bubbles and more bulk to the sponge, so I added the rest of the four, the baking soda (the recipe called for it) and about 1,1/2 tsp of salt.
I kneeded the dough, and it felt a tiny bit stiffer than usual, but I just presumed that was on account of no herbs and special flavors. Now, usually, I shape my loaves and bake them on a pizza stone on parchment paper, but this time, I oiled up a couple of those thin alluminum baking pans (the throw-away kind), divided my dough, and plopped it into the pans. I turned the dough over so it was oiled on all sides (as I usually do) and covered the pans with plastic wrap.
That was 10 hours ago.
They flattened out a little bit, and maybe rose a tiny bit, but for the most part, they stayed the same size as they started. So, on a lark, I pressed the plastic wrap down into the pan, so that it lay atop the oiled loaves, and now they are rising. Problem is, they have the little black spots all over them.
So, Is it mold? Some weird chemical reaction? Should I just throw this dough out and start again?