This isn't a problem - it's just a big conundrum to me, and I'm simply wondering whether anybody can solve it...

The other day, I asked my husband what sort of bread he'd like for me to make the most.  He said a regular loaf - but salty! extra salt!  So I warned him that salt can kill yeast, and at best we'd have a very slow rise, but he said he didn't care - just salty!  (For safety's sake I made another loaf, the same recipe but without extra salt, too!)

So I went ahead with it - taking a basic loaf recipe with white flour, water, scalded milk, butter, sugar - but I upped the salt to about 4 or 5%.  Like I had predicted, the rise was extremely slow and small, both in the dough and the final proof.  I went ahead and popped it in the oven with steam, and it turned out to have excellent oven spring and a nice soft gold crust.  We were pleased.  

But upon the tasting - it was salty enough, perfectly so - but for reasons I simply can't explain, it tasted exactly like the breakfast biscuits we've had in a diner in the United States!  The other loaf tasted like a normal bread.  

Where did the biscuity flavor come from???  Spooky!  I just can't figure it out!  Any hints, ideas?  Thanks!

Hi!, Ive been making my whole wheat bread (with bought whole wheat flour) since 1978 and I just bought a Nutrimill and milled my first berries, got some beautiful and amazing looking flour and did continue as I have always had, started adding in the bowl of my old and powerfull Magic Mill Bosch kneader and surprise, the flour never got elastic and thick and it just became a thick soup, I tried it twice, I milled 8 cups for the first try and 8 cups for the second, I must tell you that I have never use any dough enhancer, it wasn't needed I always had beautifull loafs and pizza, maybe I need to add some dough enhancer, which I have never had, because the milled flour loses something when you mill it at home, it does get kind of warm, I read in the ingredients of the store flour they add ascorbic acid (vitamin C) and I also read that helps. I hope somebody out there in this community of Freshloaf is able to help me. thank you and have a great day!