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?

  • What are the ingredients in your dough? Challah is normally an enriched dough, containing at least eggs... – derobert Feb 19 '15 at 23:24
  • How old is your flour? – GdD Feb 20 '15 at 8:38
  • 2
    Some of the fermentation products of yeast can taste of chalk. The same thing can happen in wine. You can try switching yeast batches or brands and see if it makes a difference. I've heard (though can't find any scientific references) that the more "active" the yeast is the more likely you are to get mineral flavors in your product. Could the yeast have gotten wet at some point? – Mr. Mascaro Feb 20 '15 at 16:34

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