I've been baking bread every week for about a month now. Today I made a Beth Hensberger recipe that I have made with success before. It calls for 1 tablespoon of salt and, since I just bought some fleur de sel, I decided to use it instead of the kosher salt that I normally use.
But now my bread has a very strange off-chemical taste that leaves a horrible aftertaste in my mouth!
Why would fleur de sel make that happen?