Semolina bread

I had the same situation with all the breads baked with the old dough.

Perhaps it Diseases of bread (potato, mold, chalk, pigment, drunk bread)... This is an infectious disease, if it appears, it can pass through the air through the kitchen, infect other bread, dough.
We need to disinfect the kitchen, see the link for details.

The old dough behaves perfectly, I have never had any problems with it - it means that your dough was contaminated before, that is, purchased flour.

[Admin]

Admin,
Tatiana, Nata, but my bread doesn't behave like that !!! All flour in one place, I bake alternately different breads, where all the flour that I have at home participates. If this is a potato disease (that's some kind of infection, pah-pah-pah), then it would have to go to all the bread. And so - all the breads are problem-free, then I bake on the old dough - get a surprise, at the same time I bake two breads, one ordinary, the other on the old one: the usual one is normal, the old one sour. And now the same story with semolina. We need to decide: either we are sick, or we are not sick))))
And my husband today ate such bread, he is not particularly sensitive to such nuances, he smells - he does not smell, we will control him at night, at the same time we will find out what kind of potato beast he is ... It's good that he has a sense of humor, another would be I would have fought in convulsions and begged to shoot ...

can you replace it with durum?

[Katarzyna]

Katarzyna, and did you use semolina T ashanovskaya before?
It doesn't matter that one bread is normal, the other is not. If only the beginning, then it may be. After all, only a couple of days?
Analyze everything you have recently started using a new bag of flour / semolina.
Bread with old dough does not give such an effect by itself, normal bread.

"Old dough" is simply the name of a certain kind of kneaded dough, but not "old" in terms of time and quality of the bookmark. The dough is constantly renewed and kept in the refrigerator. But this method of dough makes bread partly with a sourdough taste. Very soft and tasty bread.

Therefore, the source of the problem must be looked for in another, in the quality of raw materials, the conditions of kneading dough and baking.

[Admin]

Admin,
Tanya, dear, I apologize to you. My bread is not sour! On semolina - alive, healthy and unharmed, does not even grow stale !!! Forgive me, bad one. The husband ate and said that he took bread on semolina ...
And the bread baked a little earlier on Shugurovskaya flour (Italian on dough, Omelin) soured. I always bake this bread and only this time such a story happened. I tried Shugurov flour for the first time, I really want to switch to it, because, according to the description, it is not bleached. And such nonsense happened (((Maybe she ended up with a trick? It's a pity if you have to give it up ...
And still it somehow turns out strange, I rarely bake with old dough and only this bread turns sour on the third day, now also Italian. But the flour was new.
Tanya, once again, forgive me for not checking, but stipulating your wonderful recipe ...

WORLD-FRIENDSHIP-DOUGH

[Admin]

Admin,

I tried Shugurov flour for the first time, I really want to switch to it, because, according to the description, it is not bleached. And such nonsense happened (((Maybe she turned out to be a trick?

So, this is already interesting. More?
1 / Did the bread sour on the old dough earlier, before Shugurovskaya? In general, before the purchase of Shugurovskaya, did any bread spoil so much?
2 / Did it turn sour after using Shugurovskaya flour? Everything that was baked with her?
I ask, because I strangled the toad and 2 weeks ago I bought the Shugurovskaya 1st grade. I haven't used it yet. Now in doubt.No wonder I somehow do not trust any "farm" self-made, because who checks them properly? And when I remember my misfortune with the potato disease, how I could not get rid of it, then if there is even the slightest probability of contamination of the Shugurov flour, then I will throw it away.

[NatalyaB]

NatalyaB,

1. Bread on old dough was made NOT from Shugurovskaya flour. I use a premium French thing and Divinka 1st and 2nd grade. Recently I tried Lipetsk grade 1, but I don't remember which one I used in recipes with the old dough. I am trying to switch to 1st grade flour, so I will combine 1st grade and premium grade, then I use only 1 grade ... I baked bread with old dough with a break, but both times it sour.

2. I bought Shugurovskaya for a sample, 2 kg each and 1 grade. Sour bread was baked from their mixture. All the flour ran out quickly enough, but only this one bread turned sour.

Could you tell me what your problem was with this potato infection? Where did you pick it up and how did you get rid of it? Probably, this is already better in PM, otherwise we clog up the recipe space))))

I tried to make pasta with semolina (replace durum, that same semolina flower) - completely different things.

so you can replace semolina with durum ?, so no one answered

[Kate]

Could you tell me what your problem was with this potato infection? Where did you pick it up and how did you get rid of it? Probably, this is already better in PM, otherwise we clog up the recipe space))))

Kate, it is better to speak in a special topic about potato disease, at the link above. Then all the problems will be in one topic.

And here, in good, clean bread, to scare people with illness ... just slander about bread, not everyone will immediately realize what it is about, we read it through a line))