The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was kept in the freezer until now, and the yeast is not expired and didn't smell off. Could it be the addition of honey to the dough? Any ideas?
Baking – Chalky smell in bread dough
bakingbread
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