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
That Bread looks soooo good I may need to ask for the recipe. Please
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.
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!
I've been baking bread for 24 years and it just keeps getting better. So, in 24 years my cheese should be a masterpiece!
I agree, the bread looks fantastic. A little wine, a little cheese, all is well!