Should my dough smell fruity?
Argh. Second time typing this in, let's hope it works this time.
I have been experimenting with GF breads since last fall. I usually let bulk fermentation happen in the fridge. The doughs, without fail, always smell somewhat fruity.
Yesterday I tried something different: I mixed up some dough for a milk loaf, and some dough for naan. I let them double on the counter and then put them in the fridge to retard. Today the naan dough (only one I've smelled) smells STRONGLY fruity. It's just not a smell I have smelled in bread before. However, this is GF bread so I do know it will be different. Thoughts? Is this normal or should I be worried?