Ive been making fresh crackers… simple recipe. Water, Flour, salt, yeast, and malt syrup. I roll them out, brush with olive oil and bake. When they cool, I package them and a week later they smell and taste like chemicals?
I make a few varieties. Some with quinoa, or rosemary or roasted garlic and this only happens with the plain ones. I have eaten the flavored ones months later and they taste fine? Any thoughts would be appreciated!