Ask the bread maker and the man you know, the bread made by the bread machine. What's wrong with the stomach acid?
You are not recommended to use the formula recommended to use bread machine inside online recommend formula I had also made the bread machine with the book made that call a miserable with you almost sour or not is estimated ratio of fermentation time and dough number is not enough etc.
I know your formula, can not say where is wrong, I am bakers, we usually face with flour and yeast and when the ratio is 500G 10G flour yeast acid I think it should be for personal reasons, but made out of bread machine than bread cake shop selling bread a lot less the raw material, did not play out the special and chewy dough kneading machine. It's a lot worse.
Several possible reasons for the 1, less salt! 2, over fermentation! 3 old put too much!
Excessive fermentation, sour bread, bread machine program is fermentation time fixed, due to the different environment temperature the same time fermentation degree will not be the same as now, into the summer, high temperatures, prone to excessive fermentation conditions. The solution is to use the bread machine to separate the fermentation from the baking. Fermentation when appropriate to reduce the fermentation time (manual stop), and then for the baking baking bread can be well with each file for your reference
