Today is baking day. I mix up my bread dough with whey on cheesemaking day and store the dough in the fridge until I am ready for it, usually a few days to a week later. I've done this for a year without an issue. This morning I opened the container of light wheat bread dough and it had a citrus smell instead of the usual yeast smell. I was so surprised that I smelled it several times trying to figure it out and convince myself that it was okay. I baked it up and the bread is fabulous as always ( and no one feels ill.)
I guess the dough was 'assisted' by some free-radical spores in the air, whether from cheese, beer, kombucha, kefir...
Has anyone else had such a pleasant cross-contamination?
Christine
