Properties of 'young' or 'green' flour in finished sourdough loaf
Loaves will occasionally finish with a grassy smell and lighter color, not the full on rich coloring we typically get in the crust nor the full, nutty smell. Our head baker believes this is due to 'young' wheat.
Has anyone else experienced a similar occurrence when their flour varies? If so, can you elaborate on whether this is because the wheat was harvested too early or something was inconsistent in the milling process?
My assumption: wheat harvested too early yields the grassy smell because the amino acid (or lactic acid?) content is too high. Total shot in the dark. But just thinking about the reaction that occurs between amino acids and sugars when browning foods.
In my research, I've found a lot of commentary on smell as a result of harvesting methods, what the wheat was contained in, etc. Nothing on the actual age of the wheat or other wheat properties that might drive this aroma and smell.
Any tips would be greatly appreciated!