Why dough smells, taste soury when baked?!
Why dough smells, taste soury when baked?
Answers:
mae--- It sounds to me like your dough was to warm at the start. Or if you used milk in the dough the milk was on the border line of being sour.Most home bread recipes call for the dough to be mixed to warm. The only thing that needs to be extra warm is the water to activate the dry yeast, it needs to be (105*F to 110*F) After the yeast has become active and starts to show bubbles or froth on top of water it should be fed with a small amount of sugar and a small amount of flour. After the yeast has become active and has been fed. It's ideal
temperature is 78*F. The bread dough should be kept very close to the 78*F while rising the first time. This is when the bread
developes it's flavor. On the second rise
in the baking pans the dough should be 80*F
to 84*F with a humidity of 87% to 90%.
I like to mix my white bread and whole wheat dough with powdered milk mixed with the water. For French, Itilian, Rye, and Pumpernickel I just use water.
I hope this will be of some help to you and that you injoy your bread making. jim b