Hi, we made evain water from grapes and then using it prepared starter with commercially available all purpose flour. This starter is about 6 months old. We do regular daily feeding and use it to prepare bread which comes out quite well for an amateur baker. Sourness, crunchiness on toasting and flavor everything good. However I let it go without feeding for a day. Then fed a little less than its weight because I had too much of starter. Unfortunately while making bread today I find that bread has risen quite well there is a kind of metallic aftertaste which does not seem right. Starter itself does not show any symptom of being spoiled. Flour used in starter and for bread are same. Unable to figure out what could be wrong.
Another question, our bread crust surface is generally full of pinhead sized white pimple type spots. My initial thinking was it may be husk particles because we use whole grain wheat flour with starter in 50/50 ratio. But these spots seen also today when all purpose flour used, On closer examination they turn out to be flaky. Is baking temperature too high?

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