I was making dough according to the 5-minute artisan bread book with white flour and then got some wheat berries and started using that. The recipe called for making some very soupy dough wiith a little yeast, then adding more flour with proportionately less water, and in the end adding white flour, very little water, and a lot of yeast. The last part was an amendment of the original recipe due to a problem we had.
After making this up, one puts it in the fridge to cool it. The first recipe worked great :) Beautiful little buns, excellent rise.
Since then, it's gone downhill. Little rise (altho it bubbles), and an increasingly sour taste. I kept in a bit of the old dough each time I made it because there wasn't enough to use and I thought it would develop the flavor.
It's a soft wheat (low-protein), so I've been adding 2t wheat gluten/cup flour.
I am mistified by the sour taste and low rising and would like to sort this out :) Any help would be greatly appreciated!!