If your dough rises at a temperature higher than 85°F at most, it will come out tasting yeasty. Some health care practitioners believe excess yeast contributes to a wide range of health problems including body odor. Your chest might seem like an unlikely spot for a yeast infection.After all, we’re so used to only hearing about yeast infections in vaginas.It gets even stranger when you realize you have a problem because of an odd smell — like bread or beer — coming from the skin on and around your breasts. I braced myself and had a taste: delicious acidity! Kidney failure or liver failure may cause sweat to smell like ammonia. Like a cross between kefir and lemon juice, only sweeter. Several diseases have been discovered to have signature scents: People with typhoid fever are said to smell like baked bread, people with yellow fever smell like … Constant smell of bread in my nose. High copper/low zinc. So, I know how to make bread and dough products appropriately. The smell was nearly neutral, slightly sweet and acidic. Sometimes it can grow unchecked and excess can build up in areas like the vagina, intestines and mouth. I was making kofte (middle eastern lamb sausage) which often calls for a yogurt sauce. He also fixed my deviated septum and cleared out some polyps. When I opened it today, the bread started to smell a bit like wine, and was a little sticky to the touch. Check the rising temperature of the bread-dough for the recipe you’re using and make sure you don’t place your dough at a higher temperature than what is specified. This is a sweet smell. After the surgery I had many complications and was unable to breathe out of my nose for quite some time. anonymous_543. 3. Candida, a yeast-like fungus, lives in every person’s body and normally does not cause any issues. 4. Fungal infection is more common in skin folds like arm pit, umbilical and groin region for both the sexes. Constipation. Yeast often, though not always, has a slightly sour, and yin odor. It is actually sugar that is building up on the skin. What I don't get is, everytime I make anything like that, the yeast smell is in the bread, instead of the rich, wonderful bread smell (like when you get really good bread - I get it at Kings here in New Jersey). A few days ago I put some fresh slices of bread into a zip-loc bag and stored it in my room. In some people, the odor may be related to a yeast or bacterial infection of the skin (causing a yeasty or sickeningly sweet smell). My doctor made the opening to my maxillary sinuses to be about the size of a quarter. I strained out the grains, and mixed the kefir, and the whey re integrated quite nicely. This causes a yeasty odor. The temperature you set the dough in, in order for it to rise, could be too high. Why is my bread starting to smell like wine, and is it safe to eat? 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