Recipes

[River Song]

Flour that has gone bad (rancid) will have a sour or musty flavor that transfers to the food, so the "off" flavor may be from the flour.

[software]

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@fthunt wrote:

I believe BP and BS absorbs moisture like crazy .....especially if it's been opened and just sits on a shelf.

Fresh is best...............

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I live on the Gulf Coast, I can attest to the impact of humidity on baking powder.

I only buy the smallest can possible

[ceekay]

You can test baking powder by mixing some with really hot water.  If it fizzes it should still be good.  Sorry your cookies were not quite up to par, a shame to spend the time and effort and have a flop.  

[candys mine]

Other thoughts, was the butter previously fozen in your freezer, it could have pcked up flavours from aother things.  was Hot water from the tap used?  minerals from the pipes can be present.  Just thinking way outside the box here.

ETA   IODIZED salt can lend a mineraly flavor to delicately flavored food too.

[aprilskies]

This just happened to me recently. I made a cake that didnt taste good.  I still cant figure out what it was - I think it was the flour. My bp was expired but not by much and my cake did rise so.  I normally buy fresh ingredients when I start baking but totally forgot to check things before I got started and I wasnt about to run to the store at the last minute. By that time, I was committed to finish the process.

[ECBG]

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@aprilskies wrote:

This just happened to me recently. I made a cake that didnt taste good.  I still cant figure out what it was - I think it was the flour. My bp was expired but not by much and my cake did rise so.  I normally buy fresh ingredients when I start baking but totally forgot to check things before I got started and I wasnt about to run to the store at the last minute. By that time, I was committed to finish the process.

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@aprilskies 

Plain flour can be kept for a while.  I keep mine in the freezer.  You might check your shortening or oil's age.

[coffee drinker]

I still don't know what the culprit was. 

The Bp's expiration date is 12/3/21 so I don't think that was too past date. I will toss the flour, baking soda, and baking powder, buy new and try again.  All the cookies were tossed last night.  Broke my heart tossing them.   

My husband thought the cookies tasted "off", but my brother said they tasted OK.  He dunked them in coffee-- don't know if that makes a difference.  

And the butter I used is what we use everyday and tastes fine to me.

[aprilskies]

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@ECBG wrote:

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@aprilskies wrote:

This just happened to me recently. I made a cake that didnt taste good.  I still cant figure out what it was - I think it was the flour. My bp was expired but not by much and my cake did rise so.  I normally buy fresh ingredients when I start baking but totally forgot to check things before I got started and I wasnt about to run to the store at the last minute. By that time, I was committed to finish the process.

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@aprilskies 

Plain flour can be kept for a while.  I keep mine in the freezer.  You might check your shortening or oil's age.

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@ECBG, thanks.  This recipe called for butter and that was recently purchased so it was good. It was the flour or bp all of which has been replaced.  

[ECBG]

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@aprilskies wrote:

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@ECBG wrote:

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@aprilskies wrote:

This just happened to me recently. I made a cake that didnt taste good.  I still cant figure out what it was - I think it was the flour. My bp was expired but not by much and my cake did rise so.  I normally buy fresh ingredients when I start baking but totally forgot to check things before I got started and I wasnt about to run to the store at the last minute. By that time, I was committed to finish the process.

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@aprilskies 

Plain flour can be kept for a while.  I keep mine in the freezer.  You might check your shortening or oil's age.

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@ECBG, thanks.  This recipe called for butter and that was recently purchased so it was good. It was the flour or bp all of which has been replaced.  

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@aprilskies 

Glad you figured the issue out.  You won't have a repeat and hopefully have success in the years forward.

[Duckncover]

I don't bake that often during the warmer months, so I always toss both after a few months anyway before starting to  bake anything again, usually around Labor Day. Wish they sold baking powder in smaller containers. It is almost never used more than a few of tbsp in a recipe, so small pkgs would be so much better and less wasteful.