Cont...Ok, have just done some fact finding as I was curious and unhappy about the bitter after taste, which I and a few others mentioned with this recipe. Hope this helps make this a true, 5 star repipe!
taken from www.thekitchn.com "When heated, sodium bicarbonate also produces sodium carbonate, which doesn't taste so great. It leaves an unpleasant, alkaline flavor behind. But if you mix baking soda with an acid (like lemon juice or another citric acid carrier) then the sodium carbonate is partially neutralized and leaves behind less aftertaste. This acid also helps the carbon dioxide gas release more quickly.
Baking powder is basically just baking soda with acid added in. It has just enough acid to use up the sodium carbonate. Shirley Corriher in her great book Cookwise says that 1 teaspoon baking powder contains 1/4 teaspoon baking soda. The other 3/4 teaspoon contains the acid and cornstarch."
So, in future by eliminating the bicarbonate of soda completly and using only baking powder and self rising flour, the problem is eliminated. Most of the other muffin recipes I looked at called for just these two. Happy baking!
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Cont...Ok, have just done some fact finding as I was curious and unhappy about the bitter...