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dwingy
Posts: 20
Registered: ‎05-27-2011

Question about spices used in pumpkin bread

‎12-13-2013 04:28 PM

I consider myself a pretty seasoned baker but lately I have been having a problem and can't seem to pinpoint the culprit. When I make pumpkin bread or other pumpkin recipes and I'm using the usual spices, one of the spices doesn't seem to be ground fine enough and there are little tiny hard specks in my baked goods. I suspect the nutmeg so tossed out my current stock and purchased new but still happened. This is driving me nuts. The bread is still fine to eat but every once in a while you get one of these little hard tiny grit in a bite. Anyone have this happen and/or know what is causing it? I also use cinnamon and cloves but really feel it's the nutmeg. If it is the nutmeg, is there a commercial grade product that is ground more consistent then what would be available in the grocery stores?
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