Hi there, I am a longtime visitor to this site but never posted. This is really more of an observation than a question but am curious to know if anyone else has ever experienced this: lately my bread has developed a very subtle but distinct change in flavour, a faint sweet or spicy note, reminiscent of Lebkuchen. It's very faint, and not unpleasant. I was just wondering if anyone else has ever noticed anything similar, and has any ideas about the likely cause. I know that the flora in starters can change over time, so am guessing this is the most probable reason? Flour, water etc haven't changed; the only other thing that springs to mind is that the weather's been colder than usual, so maybe this is subtly affecting the fermentation process - I've found I need to leave the dough in a warmer spot than usual, though the timings haven't changed significantly.
Anyway, will be interested to hear if this is unique...