Too much leavener in self-rasing flour?
I made scones with this recipe today: http://www.bbc.co.uk/food/recipes/scones_1285
And I followed it very thoroughly (weighing all the ingredients in grams, etc). They came out looking great with a nice rise, but they had a 'base'y flavor to them that surprised me, almost as if too much leavener had been used. But since the recipe calls for self-raising flour, I didn't add any at all.
So either:
I'm very sensitive to basey flavors (which is possible, I'm pregnant and sensitive to all things right now)
The scones are supposed to taste like this (the commercial scones I've had before haven't)
There was something wrong with my flour.
I don't generally use self raising flour for baking, so I'm not sure about its leavener content. Do self rasisng flours usually contain enough to taste it in the baking?
Best Answer
Self-raising flour shouldn't leave any off flavors, and the recipe looks fine. I suspect the flour, maybe you got a bag that got too much leavening agent in it. Manufacturing processes aren't perfect, sometimes the agents are not distributed. I would suggest trying again with a new bag of flour.
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Quick Answer about "Too much leavener in self-rasing flour?"
Too much leavener will cause the baked good to rise too fast. The unbaked batter can't hold in the bubbles and the cake will collapse.What happens when too much raising agent is used?
What happens when too much raising agent is used? Over- risen product that might collapse giving a sunken effect. A coarse texture; poor colour and flavour. Bitter taste.What happens when you use too much leavening agent in a recipe?
Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.Is self-raising flour a leavener?
What is Self-Rising Flour? Self-rising flour is simply flour that has had baking powder and salt added to it. As you likely already know, baking powder is a leavening agent, which is what causes baked goods to rise. And salt is a common ingredient in baking to add some flavor.What happens if you use too much self-raising flour?
What happens if you accidentally use self-rising flour? Originally Answered: What happens if you use self-rising flour instead of all purpose flour? \u201cToo much baking powder can cause the batter to be bitter tasting. It can also causethe batter to rise rapidly and then collapse.What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
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