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No knead bread turned out sour this time--any ideas why?

icantbakeatall's picture
icantbakeatall

No knead bread turned out sour this time--any ideas why?

I've made probably 10 loafs of no knead bread and for some reason this one turned out sour. The dough smelt sour as it was rising and the bread tasted kind of sour when I made it. Its not necessarily bad, just not what I was going for. Any ideas why this time was different? Thanks!

Arjon's picture
Arjon

and what were your full recipe and method? Hard to do more than just guess without complete, detailed info. 

Stuart Borken's picture
Stuart Borken

Remember the line from the original "Frankenstein" film..."It's alive, it's alive".  Well, the same can be said for your no knead bread.  Some odd yeasty beasty got in that one time and made a greater amount of sour by-products.  Breads, bagels, pizza doughs will usually have some consistency but then there are the times something happens..you just hope it isn't when you are trying to show off.

Mini Oven's picture
Mini Oven

If this is a sour dough no knead, it sounds like the starter needs some yeast boosting.  Pronto.

 Any temperature changes going on?

 What is your starter routine?   

It sounds like the starter is too lopsided with bacteria giving the sour taste.  Will know more after reading its maintenance. Catering to the yeast for the next few feedings should but it back on track.  That means letting the starter peak in activity after feeding and feed it again at or while it is peaking.

No starter?   Using the same dish or container for the dough without killing the fermenting old flour in the corners between loaves?  Bacteria and ev. starter could be forming inside the dough container gradually.