Bread Making Using Whey - Citrus Smell!?

[Mondequay]

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

[coffee joe]

That Bread looks soooo good I may need to ask for the recipe. Please

[Mondequay]

Happy to share the recipe. The only thing I do differently is substitute whey for the liquid. I like the whey from a lactic cheese best. I've attached jpegs; hopefully they are readable for you.

[DeejayDebi]

Can't say I have experienced this but you you need a tester just to be sure know one gets ill let me know!

Beautiful loaf!

[Mondequay]

I've been baking bread for 24 years and it just keeps getting better. So, in 24 years my cheese should be a masterpiece!

[9mmruger]

I agree, the bread looks fantastic.  A little wine, a little cheese, all is well!