salt and toughness in baking?

Discussion in 'Pastries & Baking' started by pallas27, Jan 10, 2010.

  1. pallas27

    pallas27

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    I am new to the forum and sent in my hello...but
    I also wanted to ask a question -
    I have a wonderful corn muffin recipe which I make mini corn muffins
    to the church about once a month...I get up at 4am to make these little
    honeys for the fund raising breakfast we do. Here is the question -
    I have made these about 1/2 a dozen times and have used salted butter,
    this time I used unsalted butter(bought the wrong stuff) and thought they needed about 1/2 t or so more salt to the recipe...they didn't come out right...
    very hard to get out of the pans, as a result all broken, and seemed tougher
    than usual...would adding the salt have changed the chemistry sooooo much
    as to do this or not?...they were also flatter than normal compared to a nice
    round crown...any feed back would be helpful...ps they still taste great just
    little and broken!
     
  2. pallas27

    pallas27

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    Hmm..tough when you answer your own questions..
    seems that I may have had two problems...
    old baking powder and buttermilk...from another thread
    I noticed that Acid ingredients nullify the baking powder...which
    since I was at the end of the tin it may have seen better days...
    also found that buttermilk is considered Acid, and so is corn.
    So I may have just run into a bad batch....they were very flat...
    no crown at all, which was a complaint of another who
    was making orange cake (acid issue again).
    Didn't want to type in the whole recipe since I had made them
    before and everything ok...glad I read the other thread.
    :rolleyes: