Crust bitterness, which vanishes after an hour or so. What?
I know I've made a thread about a similar issue in the past, but the plot has thickened. I've been using a KAF starter lately, and this has happened with my homemade starters in the past as well. It's very odd since I have no idea what would be causing this.
My bread comes out perfectly fine, but the outer crust has a bitter sharp flavor. Rather unpleasant, no effect on the crumb taste or the overall aroma of the bread. Then after letting the loaf sit out for an hour or so, it goes away, tastes normal and fine.
The only variable that the breads I have made over the weeks have in common are the types of flour I use, which is bleached AP to feed my starters and KAF bread flour for, of course, the bread.
It's just such a strange thing. This only has happened with sourdough, and I bake other things with the same flours and on the same surfaces which get no off flavors, so I imagine the issue is with my starters. It's manageable since this bad taste goes away, but it's just so bizarre and it's very irritating to not understand what the cause is!