I made a recipe that I've made several times before and it's come out lovely. This time, after the first rising, I noticed a fermented smell to the dough. I went ahead and baked it because this has never happened before and I thought, 'Why not?'
Well, it came out still smelling fermented and with a strange aftertaste (yes, I was crazy enough to eat a bite and have my DH eat a bite
), we then threw it out. I don't want to make the same mistake again, what did I do wrong?