Slight Cinnamon-esque Flavour In Breads??
I think it's about time I post this strange one...
About 9 months ago, I started noticing a very slight 'cinnamon' type back hint in my breads. VERY, very slight. I put cinnamon in quotation marks because I am still not exactly sure if it is cinnamon. It is cinnamon-esque. It is a slight spicy note like cinnamon, clove, or nutmeg. At first I just thought it was in my spelt flour breads, but I get the slight hint in all my breads be it sourdough, rye, spelt or whole wheat.
Is it possible that my sourdough starter is causing this? When I taste it on its own, I can't quite get any cinnamon note.
I think the cinnamon note started happening around the time I started using flours from a local organic mill. I guess I can do some experiments by trying to make some loaves with just these flours, and some with other flours to see if I get that flavour in all or some...but before I go through all that, I was wondering if anyone has had this experience before.