Question 1

My dough gets slightly sour even without an overnight rest, and if I leave it overnight the whole room smells like fermentation. How do I keep it from turning sour?

Accepted Answer

Are you referring to the whole main dough or the old dough piece? And did you keep it in the refrigerator?

Question 2

Hi, I cultivated my own wild yeast starter at room temperature for 7 days and baked with it yesterday afternoon without weighing the starter. The bread came out super sour, mouth-wateringly sour! Should I neutralize it with baking soda, or does it have to be fermented overnight? How can I bake with it without it being sour? I usually bake with instant dry yeast without any issues, and this is my first time failing like this.

Accepted Answer

Don't use baking soda to neutralize bread dough. Natural sourdough starter takes more than a few words to explain; you need to follow a dedicated sourdough formula step by step and test the starter's activity from the very beginning.

Question 3

I added old dough to my loaf and my friend said the yeasty flavor was a bit strong.

Accepted Answer

If you don't care for that fermentation note, you can leave the old dough out or use a smaller amount so it won't be noticeable 😊

Question 4

Can I mix the ingredients and do a cold bulk fermentation in the fridge?

Accepted Answer

Yes, cold fermentation works well. When you take it out of the fridge, if it has already doubled in size and holds an indentation when poked, you can divide and shape it right away. If it hasn't doubled yet, let it warm up at room temperature first so the cold dough doesn't tear the gluten during shaping and hurt oven spring.

Question 5

Can old dough still be used after sitting in the fridge/freezer for a few months?

Accepted Answer

Was it kept in the freezer for a few months? Thaw it and smell it to make sure it hasn't spoiled. If it smells fine, you can try using a small amount, around 50g for one loaf.

Question 6

What does this test loaf taste like then?

Accepted Answer

It tastes like classic plain white bread, very clean and mild.

Question 7

The loaves and buns I bake always turn out sour, and I'm still trying to figure out why.

Accepted Answer

Is it just a hint of tang or strongly sour? And how does the crumb structure look?

Question 8

I just made a batch of old dough and meant to leave it at room temperature for 1 hour before refrigerating, but I forgot about it and left it out for 2.5 hours at 22°C before putting it in the fridge. Can I still use it as old dough?

Accepted Answer

Sorry for the late reply! Just degas it well and put it in the fridge; at 22°C it will be totally fine.

Question 9

Why does fresh milk toast smell sour after it comes out of the oven?

Accepted Answer

It's possible that the dough has over-fermented.

Question 10

Hello, I've been growing my own yeast, and it's been 7 days since yesterday. I've been keeping it at room temperature all the time. Then I started making bread in the afternoon. I didn't weigh the yeast when I took it out, and the bread turned out very sour. The smell made my mouth water. Do I need to add baking soda to neutralize it? Or does it have to be left overnight? How can I make it not sour? Could you give me a detailed explanation? It's my first time making bread, and I'm not very familiar with it. I usually use dry yeast and have done well before, but this time it failed

Accepted Answer

This cannot be neutralized with baking soda. It's hard to explain clearly in a few words; you need to find a specific recipe and follow it step by step, being careful at every stage, such as testing the activity of the starter from the beginning. Floating test, take a small piece and put it in water to see if it will float. Right

Question 11

Can the ingredients be mixed and refrigerated to ferment?

Accepted Answer

Cold fermentation is acceptable. If it has risen to twice its size after taking it out and the hole made by poking with a finger does not retract, it can be shaped directly. If it hasn't reached twice its size, it needs to be warmed up before handling to prevent gluten tearing caused by low dough temperature, which would affect the bread's ability to rise tall. Your operation seems like the method used in the middle fermentation technique. Try kneading it slightly after taking it out; it should smooth out easily. After relaxing for half an hour, shape it directly into the mold, let it rise to eight-tenths full before baking.

Question 12

What is old dough?

Accepted Answer

Old dough is a dough that has undergone the entire fermentation process. I have written about it in one of my notes.

Question 13

Can it be eaten if it's too sour and not well done?

Accepted Answer

Is it like sourdough bread? If it's like sourdough bread, it's still okay.

Question 14

The recipe includes 50g of old dough, so why is 3g of dry yeast also added?

Accepted Answer

Without adding yeast, it's still not powerful enough

Question 15

Teacher, can the old dough still be used after being stored in the refrigerator for several months?

Accepted Answer

Has it been frozen for several months? Take it out to thaw and give it a try. Smell it to see if it's gone bad. If it hasn't gone bad, you can give it a try. Don't put too much; about 50 grams for one toast. Yes, sour taste

Question 16

I make toast with old dough, and my friend said it tastes a bit strong of yeast

Accepted Answer

If you don't like it, don't put it in or put in less; with less, you probably won't taste it 😊 The relationship with the yeast itself should be minimal, while the relationship with the degree of fermentation is greater; if the fermentation goes too far, the taste will also be stronger.

Question 17

My dough is a bit sour when not left overnight, but after being left overnight, it feels like the whole room is filled with that fermented smell... How do I avoid making it sour...

Accepted Answer

Does the dough mentioned by my younger sister refer to the entire dough or just the old dough part? Is it stored in the refrigerator? It's not that, the direct method doesn't require refrigeration and can be completed in a few hours. But my sister said it turns sour overnight, so I want to ask if it's old dough? Old dough needs to be refrigerated. Understood, it's the first time I've heard that room temperature fermentation takes so long. My intuition tells me that fermenting at room temperature for so long would make it sour, so I've never tried it before. Well, if you want to make it for a long time, try the recipe with a pre-fermented dough, and remember to put it in the fridge.

Question 18

Can I switch to fresh milk?

Accepted Answer

My younger sister can check out my other notes that use milk. This one is mainly for testing whether the old dough will have an acidic taste, so I deliberately didn't use milk, fearing that the milk's aroma might mask the sourness of the old dough if it really has any . Therefore, the flavor of this recipe is relatively mild.

Question 19

May I ask how full it needs to be sent if it comes with a lid?

Accepted Answer

Covered seven-tenths is enough

Question 20

How long has the old dough been fermented? Overnight, two or three days? Or even a week? If the old dough is over-fermented, it's called sour dough

Accepted Answer

I am all within three days.

Question 21

Then may I ask what does it taste like when eaten?

Accepted Answer

It's just the taste of white toast , very light

Question 22

Not sour at all, I've successfully made it following this recipe, and it's super delicious. Even my daughter's colleagues say it tastes much better than what the bakery sells.

Accepted Answer

happy, thank you for your feedback ❤️❤️❤️

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