SOUR buckwheat bread (yuck)

Squirrel

Hello,

I just made a batch of sprouted buckwheat bread:

- 2 cups pumpkin - 1 carrot - 1 apple - 2 cups buckwheat (sprouted measurement) - 1/2 cu golden flax seed - 1/8 cu agave nectar - 1/4 cup EVOO - assorted spices: nutmeg, ginger, cinnamon

When I came home last night, the dehyrdator was still going and my apartment smelled like spoiled milk. The bread tasted just as sour, too!

Does anyone have any insight as to what may have happened?

Thanks!!

Squirrel

Hello,

Thanks everyone. I also checked out the other forum on this subject (thanks pianissima).

I think I may have been making the bread too “tall” (almost 1 inch this time), and therefore requiring longer drying times…which led to fermentation. Thanks for all the help! I’ll keep trying, with more success I’m sure the next time.