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.
1 comment:
I have the same problem. Presumably the flour was stored with soap, like laundry detergent.
I am looking for a way to freshen the flour!
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