Guest guest Posted May 20, 2008 Report Share Posted May 20, 2008 I baked my first batch of sour dough bread this morning. It was interesting. My house smelled a bit like a brewery and the bread has a tangy flavor. Neither of my kids are interested in even tasting it. I followed the instructions in NT using rye flour/berries and filtered water for starter and spelt(fresh ground) for my flour in the bread. Any comments? Is it supposed to smell/taste this way? It didn't raise very well either but I had read or heard that it wouldn't so that wasn't a major. Sandy Quote Link to comment Share on other sites More sharing options...
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