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Thiols and how to deal with them

 
dan_Ira
Girls help if anyone can, until recently I read about thiols at Lyudmila and thought what it is 🔗... So my new sourdough (3rd in a row) after 2-3 bakes becomes like Lyudmila's. Revitalization does not help, nothing. I sterilized the dishes, soaps, even quartz. I changed the flour and the water too. Apparently, somewhere this muck has clung to and spoils everything
What else can you do?
Thanks in advance for the answers
Yanvarskaya
The link does not work, tell us in more detail what it is about, what happened to the leaven?
Viki
Quote: Yanvarskaya

... tell us in more detail, what is it about, what happened to the leaven?
Yanvarskaya, let's not tell you, huh? Here I have been with leaven for four years and have only heard of this twice. And, fortunately, I never saw him alive. You are just starting to grow yeast, or rather have already begun, let's assume that this trouble will pass you too. And thiols are a problem.
Yanvarskaya
Intrigued
Just aroused interest, you need to look in the Internet ...
Aleksid
I ran into thiols when I was making a traditional French thick sourdough.

On the 3rd day, it became incredibly sticky. It is impossible to knead it by hand (as it should be done according to the recipe). Hands are washed with great difficulty.

I thought that it should be so until I accidentally read about thiols in Luda's blog above.

The problem arose with 2 grade flour from Chelyabinsk. And before that, I had already made sourdough on this flour (from the previous package) and everything was in order. Apparently in the new delivery the flour went contaminated.

To test, I put on this flour a new liquid sourdough 100 flour + 100 water. It was like ordinary batter - almost not sticky. But the next day, the dough became sticky like thick glue - you lower the spoon and take it out and the dough stretches like glue to a height of 30 cm.I barely washed the spoon and hands, you need to rub hard and scrape the dough, which is firmly stuck to your hands.

Now I bought MacFoo grade 1 - I also put 100 + 100 and everything is in order for 3 days.

It turns out that sourdough is an indicator of flour quality. But I baked 2 varieties of bread on this Chelyabinsk. Maybe you couldn't eat it at all?

pygovka
and how to determine whether these thiols are present or not?
 

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