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A couple of baking questions...

18 years ago

Please:)

I made soda bread and cut a piece off immediately after baking to taste (was giving the other loaf away and wanted to make sure it was edible!). It was extremely bitter! I had planned to throw them out but for some reason I tried it again later that day and it was good - and the day after it was even better. No bitter taste at all. The recipe had 5 cups of flour and 2 teaspoons of baking soda for 2 loaves. What happened do you think?

Question #2 - lol.

Just took carrot cake out of the oven and it is extremely light in color - not at all like carrot cake I have made in the past...but it has been along time. This is the recipe I used:

Cake

1 1/2 cups granulated sugar

1 cup vegetable oil

3 eggs

2 cups Gold MedalÂ® all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped walnuts

I did add a tiny jar of baby food - carrot - to the wet ingredients - just because it was sitting there. I should have used a tad less oil maybe - only 2 ounce jar. But still - would that make it so light? Doesn't look like carrot cake! Also - it didn't rise much. Don't remember if that is normal for carrot cake.

Happy Easter!

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Comments (3)

maggie2094
Original Author
18 years ago
OMG!!!! I just had a duh moment and thought - let me go check the exp. of my baking soda...well is past it's best by date - but don't think that is the problem!

It is baking powder! I used baking powder both times!

Irish powder bread?

Ugh!!!! How bad is the carrot cake going to be? I am on the low end on flour and don't think I have enough carrots.

This blows. I thought I was doing good.
lindac
18 years ago
I was going to suggest the baking soda.....
What in the carrot cake recipe would make it dark? There is no brown sugar, no apples, only 2 teaspoons cinnamon...of course it'll be light!
As for the bitter taste....likely not from past it's prime baking soda, likely just your mouth. Sometimes that happend....don't know why, I suspect it's what you last ate. I know milk after eating cranberry anything makes a bitter taste for me!
Linda C
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jimster
18 years ago
Here's another guess about the bitterness.

Baking powder reacts with other ingredients. That's why it works. I've noticed an flavor undertone in some things made with baking powder. Maybe it is from baking powder which hasn't completely reacted. Hmm, because the baking powder was outdated and had lost some of its potency perhaps? Then, with time, the reaction was completed, converting all the baking powder to non-bitter byproducts.

My HS chem teacher would be proud of me for that one. Or would he?

Jim

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