June 24, 2009 - 7:56pm
Yeasty smell developing
I notice that after I make a loaf of bread sometimes it smells yeasty.
Even if it does not smell too yeasty right after baking, the next day it get's worse as time goes on.
And then this time I made the bread with just starter and no additional yeast!
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try more salt maybe? perhaps you need to clean your dishes more thoroughly because some yeast survived?
After you cut a slice, press it back up against the loaf and carefully notice if strings seem to form between the bread and the slice.
Mini
The dishes are cleaner than most have as I do them by hand and am more than a bit anal about cleaning them properly.
The dish washers end result does not pass my inspections.
I admit I did not add salt this time but this is a common issue I have been having.
So, you think I should use more salt than usual, even though I use no additional yeast?
Is it possible I did not bake it long enough and some yeast is still active in the finished loaf?
Mini
If it smeled like sour dough, I would not mind, but this is like eating a nasty beer flavored (read nasty) bread.
to make sure none of them are "off" old or rancid. I understood,
"And then this time I made the bread with just starter and no additional yeast!"
which rules out yeast. Guess I'm out of guesses.
All the ingredients are fresh as can be.
I guess I still need to find someone local who will show me the bread "ropes"!
Sorry to dig up this thread from the grave, but I'm having the same issue with my bread. I recently made the italian bread from BBA with success, except that it had the same yeasty smell after cutting, which seems to happen with every loaf that I make. The loaf is palatable, and I can smell that wonderful, sweet aroma of freshly baked bread, but there is a yeasty overtone that I can't rid of.
I added only as much yeast as was stated in the recipe and doubling time just a little over what was outlined in the book. Also I increased the baking time to ensure that the internal temp was well over 200F.
I'll try decreasing the amount of yeast, but I suspect proofing will take excessively long. Does anyone have any other ideas? Also, could using bleached flour have anything to do with it?