Sulfur smell after bulk fermentation
Any ideas as to why my dough might have a sulfur smell? I've had my sourdough starter going for a little over a year now. It is a good strong starter (started with the pineapple method) that I've been making bread with weekly since it got going. Last night I mixed up the dough (whole wheat, all purpose flours, water, starter and salt) as usual, and left it to do it's bulk rise over night. This morning when I went to turn the dough, it let off the stinkiest sulfur/rotten egg smell. I checked the left over starter I had placed in the fridge, and it's fine, good strong sweet beer-y smell. And the dough itself doesn't smell like sulfur, just the air pockets.
I'm going ahead with the final rise, and plan to bake the bread, but will it be edible?