Hi, I baked my sourdough after letting it rise for more than 24 hours. It is freckled with black spots that smell metallic. Chuck it or keep it?
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Hi, I baked my sourdough after letting it rise for more than 24 hours. It is freckled with black spots that smell metallic. Chuck it or keep it?
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Are the spots on the outside only? A reaction of sorts perhaps during the proofing stage with the bowl it was stored in or during the baking process with the tin. Doesn't sound particularly appetising. Chuck it and try again being mindful of the condition of the tools/surfaces you use and the environment around the dough.