AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I have Bean making salt rising bread for about 3 years and have had a great deal of luck;Untill recentily.I have bean getting a sour flaver in it and dont know why.I have never gotten this befor and I have not changed anything. Can you help me with this problem?
Answer these kinds of breads can be tricky. Many things can effect it. For one thing, it depends on wild yeasts, and you have no control over what strain actually ends up in the mix. So that can be one thing. It is possible the temperature was different, which may have allowed undesirable bacteria to grow which would effect the taste. Do you always use the same milk? The milk may have been old. Different brands may taste different. Sourdoughs (which this is) are not as predictable as breads leavened with commercial yeast.
