# Mt Italian bread starts to smell of fermentation after abut a week - Is that normal?

**URL:** <https://boards.straightdope.com/t/mt-italian-bread-starts-to-smell-of-fermentation-after-abut-a-week-is-that-normal/817639>\
**Category:** Factual Questions\
**Created:** [July 10, 2018, 4:39am UTC](https://boards.straightdope.com/t/mt-italian-bread-starts-to-smell-of-fermentation-after-abut-a-week-is-that-normal/817639 "2018-07-10T04:39:45Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![ambushed](https://avatars.discourse-cdn.com/v4/letter/a/3bc359/32.png) [@ambushed](https://boards.straightdope.com/u/ambushed)\
**Post date:** [July 10, 2018, 4:39am UTC](https://boards.straightdope.com/t/mt-italian-bread-starts-to-smell-of-fermentation-after-abut-a-week-is-that-normal/817639/1 "2018-07-10T04:39:45Z")

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I understand that fermentation is involved in most bread making, but my bread doesn’t smell of it when fresh, which seems to be more likely than when older, so what I’m smelling seems counterintuitive. Is this common nonetheless? I don’t think I ever smelled it in other breads (btw: I don’t buy sourdough bread).