Although I can imagine that the baking soda may have produced the metallic taste, it is far more likely that a metal utensil was used with the starter at some point. Sourdough starter will always taste odd if it comes in contact with metal...best to use wooden or plastic utensils, and glass or plastic bowls. ( I'm surprised that the recipe didn't advise this.)
ok, I made this a few days after giving the advice regarding the metal utensils, and I have to say, this bread was not good at all. It was so heavy, and honestly did have a strange aftertaste. We made french toast with it the next day, and it didn't get any better. We had to throw out the remainder of the bread.
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