July 20, 2009 - 3:05am
Smelly dough
Hi,
Any chance to save a rotten-smelly 85% Wholewheat / 15% Rye dough that has turned slacky when it
has undergone natural fermentation in a cool oven for 4 days (no feeding, nothing, only a mixture
freshly milled grain and drinking water)??
Mebake