New Posts  All Forums:Forum Nav:

scones bitter taste

post #1 of 5
11/23/09 at 12:00pm
Thread Starter 
I made some blueberry scones but my friend says there was a bitter after taste? could it be the flour or baking powder? I used a new bag of pillsbury sealable flour (2 cups) and 1 tbsp of baking powder...any tips?
vale
Reply

Featured Stories on ChefTalk.com

Fabulously complete; a solution to every classic Italian cooking conundrum
Ceramic non stick fry pan
Challenge June 2013 - Pasta !
post #2 of 5
11/23/09 at 2:22pm
I don't use 'cup' measurements - perhaps it's the amount of baking powder?
Reply
post #3 of 5
11/23/09 at 2:27pm
Max ratio of baking powder to flour is 1 or 1-1/4 tsp per cup, so you did use too much baking powder. It's very possible that was the problem.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #4 of 5
11/24/09 at 2:04pm
Thread Starter 
I just followed the recipe which says 1 tbsp, how should I adjust it down without compromising the leavening needed for scones...2 tsp?
vale
Reply
post #5 of 5
11/24/09 at 2:25pm
Each persons taste buds are unique, and have their own unique sensitivities.

Baking powder is one of the things which becomes unpleasant for most people once there's enough of it to makes its presence known through the taste buds. One component of double acting baking powder is a "dry acid," while another is a type of heat activated acid called a pyro-phosphate. In sufficient quantities, erreither and/or both can trigger the "bitter" buds. That's usually not a good thing in a blueberry muffin.

While 1 tbs of baking powder per 2 cups of flour might not be too much for some people, it is for many other. It seems likely your friend is among the second group, while you're not.

As I wrote eariler, the common maximum ratio of baking powder to flour is 1-1/4 tsp to 1 cup for quick-rise baked goods; and 1 tsp to 1 cup is probably more common. I suggest reducing the amount of baking powder from 1 tbs to 2 tsp on your next run -- if for no other reason than to eliminate a superabundance of baking powder as the cause of dissatisfaction. Chances are good 2 tsp will give you the same amount of rise that 1 tbs did. However, if you get good taste but not enough loft, you can try 2-1/2 tsps of baking powder on the following batch.

It's worth memorizing both the maximum and optimum ratios. If I can remember 1 to 1-1/4 tsp per cup, so can you.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking