Here are the common issues that make sourdough bread smell like alcohol after baking: Yeast in the sourdough starter will utilise oxygen in the dough during the early stages of rising. This is what gives beer and wine their distinct flavors. In the absence of a food source, yeasts consume discarded yeast and their own waste, which produces a strong alcohol smell. When it's ready, it should smell like yogurt. Like an over-proofed dough, if the starter runs out of nutrients from fresh flour, alcohol levels increase. The smell is caused by the acid produced by the bacteria living in the starter. Ok, you might be primarily using stretch and folds instead of solely kneading your sourdough, but the same issues from underdeveloped gluten can arise. Let the starter sit at room temperature until it's nice and bubbly before returning to . You can tell if the dough is fully fermented if it doubles in size. A 100% Hydratation starter is a starter that contains equal parts of flour and water. if(!no_error&&e){e.preventDefault();} The longer the fermentation process, the more sour the bread will taste. Join my weekly baking newsletter to be notified with the latest bread baking tips and trends. Why is my sourdough starter so sticky? What is charcoal lighter fluid? var remove_tooltips=function(){for(var i=0;i
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