Bread going bad?

[amy's-goin'-raw!]

I have a batch of onion bread in the dehydrator as we speek (thanks rawveganmom for the great recipe). I have made it serveral times and have had no problems. However, as I was transfering from tefles to mesh I had a taste. To my surprise it was gross :eek: !!!! It tasted like it may have started to ferment or something :(

My plan is to continue dehydrating and taste in the am.

I did use different flax seeds: drak and light.

Has anyone had bread or anything they put in the dehydrator go bad? What do you think went wrong?

[NoGMO!]

Has anyone had bread or anything they put in the dehydrator go bad? What do you think went wrong?

I think in some instances, a recipe might spoil if it's spread out too thick in spots, or isn't turned over soon enough, or just needs to get more air circulation by removing the teflex sheet altogether- whenever possible.

[angelandarose]

I wonder if this is why my corn chips smell like baby poop. HA! They taste ok, but if I smell them they smell funky. I might have gotten them a bit thick and didn't flip it over in time? I will have to keep practicing. ;)


Love,
Angie

[rawpriestess]

Dark flax seeds have a very different flavor that golden flax seeds. I personally like both, but use them in different ways.

I use the golden for "breading" on mushrooms, burgers, anything that I want to "look" deep fried on a platter or such.

I use the dark ones for flax crackers and that type of thing. They do tend to ferment much easier (in my opinion) than the golden ones, or maybe it is because that is the recipes that were given to me in my first classes.

Victoria Boutenko and her family make a pumpernickel flax cracker, by allowing the flax to deliberately ferment before dehydrating. I like about one day fermentation, but some people like it reallllllyyyyyy fermented and kind of biting tasting with a ton of flavor. Which is a bit much for me.

So, I do know how to make them ferment, I suppose your question would be how to "keep" them from fermenting.

Where I am, it is waaaaaay hotter than usual, and that can make a big differernce when soaking flax, you only need to soak flax enough to get it gloppy (a very technical term, I know, but you get the picture), anyways, so I would probably add the moisture and flax first, and maybe even soak in the fridge, just to keep it NOT fermenting.

Then, I would make sure they are dehydrated at the highest possible temp to get them as dry as possbile, say 110 and then also spread them as thin as possible.

These suggestions might help.

The other thing to do is to know, they won't hurt you, add some caraway, and eat them as "rye" crackers, or pumpernickle with some kim chee, or veggiekraut, you might like them

Or you can feed them to the birds, who will probably love them, or you can feed them to a freindly dog who is trying to go raw, as our dog LOVES all of my mistakes, and trust me I make tons of raw mistakes. I only tell this board about my successess, as there isn't enough time left in my life, to list all of my flops. LOL

Good luck with your un-cooking, I know it may seem difficult at times, but you've done really well before, so it's all a learning curve.