I've never had this problem before. I smelled something bitter when I made the dough today, but only when I made a sort of flat bread, I realised there was something wrong with the flour. The flat bread was ready sooner, so I tasted it, and it was bitter. Not many ingredients went into it, the yeast smelled fine, I know I added enough salt (and either way it didn't taste like the salt was missing), and then I tasted the flour. Bitter. Horribly bitter. It doesn't smell like it went rancid, but maybe that's what it is?

I already made a cake, but it tasted OK, I think all the sugar covered well for it. 

I just wanted to know if you think it's still safe, because of the cake. Those were 2 packages of 5lb AP flour, from the same batch. 

Thanks!