April 18, 2007 - 3:29pm
No Knead Bread gone wrrong
seven days ago - I baked my usual two loaves of NKB which turned out to have a sour taste. I commenced a new batch - everything the same and after the suaul 20 hours of doing what it does - the dough has a sour smell - I used a new bag of flouor same brand - everything else is the wame. Anyone has any idea please - I miss my lovely smelling bread
Gerry
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If you're following the same recipe and not usiing a sourdough starter, my first guess would be that it's rising at a higher temperature-- since it's warmer outside now than it's been any other time since the original NK recipe was posted... Well, in the U.S. anyway. And of course, that's assuming you're not raising it in a fridge or something...
John
Even if it's new, the flour could be rancid from summer heat if it was poorly stored before you got it. Taste your flour to see. And? Mini Oven
Thank you for the replies - the temperature was around 25 C or 75 F deggies - in the past I had the dough rising volcano like in days of 90 F deg and it made wonderful bread - tasted the flour and that did not seem rancid - I think I'll buy new yeast to start of with and go on from there - I do get a nice crumb on my NKB and will post a piccie shortly