My bread tastes yeasty. And as an IBS sufferer is giving me nasty symptoms!
I had reduced the amount of salt in my reciple for dd who is 11 months old. But I am thinking, is a certain amount of salt needed to kill off the yeast at some point in the process.
Shop bread does not give me the nasty symptoms, so why my own bread?
My recipe is
500g flour (tend to use wholemeal/spelt/rye mixture)
1 tsp dried yeast
1 tsp salt ( I have reduced this to quarter tsp)
1 tsp sugar
olive oil
0.5 pint water.
Any ideas? Thanks!