Bread aroma especially sourdough sweet breads
I've been on a journey developing a sourdough to make brioche and panettone. So far the performance of the sourdough to produce these sweet breads has been satisfactory apart from one aspect, the finished bread develops an acidic odor mixed with a kind of meaty/wet carpet smell, which is not very attractive, especially compared to a commercially made panettone. The odor is definitely more perceptible in the crust and to me is a by product of the baking process amongst the acidity. Here's the geeky part for those who are interested in my theory of it's origins: the maillard reaction (chemical reactions involving heat, amino acids and sugar) in relation to sourdough breads with high sugar and high egg content and low pH is going to result in some different by products than unfortified breads. A scientific article has shown that certain combinations of amino acids and glucose in an acidic environment, and after high temperature treatment can result in a meat like smell, though not tested in a bread baking context. Especially this article refers to amino acids methionine and cysteine ie sulfur containing, which you'll find abundantly in egg protein. Egg+sugar+acid+baking=funky smells? The egg dose I'm using is in accordance with many recipes and is one egg and three yolks within a 650g total dough weight.
Other reason for the by products is a young sourdough that has yet to develop a stable population microbes. My stiff sourdough itself has absolutely no off odors before incorporation into dough, and it performs strongly and rises actively. Plus I'm actively deacidifying the sourdough starter before dough incorporation, as prescribed by expert bakers.
Simple question, has anyone baked a panettone (or similar) bread with sourdough and produced off flavors like mine?