Recently a batch of bread I made had an aftertaste like soap. Then the next day my wife made pizza dough from the same flour and yeast, and it had the same effect.
Searching online, I read about lactic bacteria contaminating bread starters, particularly if they're too wet. But today when I went to make another batch of bread, I noticed that the flour had the same smell.
So it looks the flour somehow got contaminated, although I don't see anything else about it online.
