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I made the Rye Sandwich Meteil out of Whole Grain Breads. I just don't like it. It looks like the picture in the book- same texture and color, I just think it tastes awful. Now I'm wondering if it's the recipe or if it's something I noticed when I was mixing it up.
This bread uses a soaker of the whole wheat flour, salt, milk and gluten (if you're using it, and I did). If you're using it within 24 hours, you are supposed to refrigerate it. Well, I used it within 24 hours, so I didn't put it in the fridge, but I did notice that after 20 hours, it seemed as if it had developed air pockets. Sort of like it had risen, almost. Most soakers just feel like wet flour, this one got spongy.
I had it in a clean bowl, with a tight lid. No cross-contamination with my starter that I was aware of. I'm wondering if either natural yeast got in or if it was bacterial.
I didn't notice a smell at that time, but I did think the bread smelled odd both as it was bulk rising and as it was baking.
So, so I have to make it again to see if it was a "one-off" weird loaf, or do I just prefer my rye without molasses, honey, and onion?
No joke, I threw the whole loaf out. I've NEVER had to do that with any bread, unless it was incinerated. I couldn't even swallow the piece I bit off. I can't even describe the flavor- bitter, sourish (ordinarily not a problem for me) and a flavor underlying the whole thing I can't pin down. NOT umami, though!
This bread uses a soaker of the whole wheat flour, salt, milk and gluten (if you're using it, and I did). If you're using it within 24 hours, you are supposed to refrigerate it. Well, I used it within 24 hours, so I didn't put it in the fridge, but I did notice that after 20 hours, it seemed as if it had developed air pockets. Sort of like it had risen, almost. Most soakers just feel like wet flour, this one got spongy.
I had it in a clean bowl, with a tight lid. No cross-contamination with my starter that I was aware of. I'm wondering if either natural yeast got in or if it was bacterial.
I didn't notice a smell at that time, but I did think the bread smelled odd both as it was bulk rising and as it was baking. So, so I have to make it again to see if it was a "one-off" weird loaf, or do I just prefer my rye without molasses, honey, and onion?
No joke, I threw the whole loaf out. I've NEVER had to do that with any bread, unless it was incinerated. I couldn't even swallow the piece I bit off. I can't even describe the flavor- bitter, sourish (ordinarily not a problem for me) and a flavor underlying the whole thing I can't pin down. NOT umami, though!
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