- Joined Sep 11, 2005
I made some blueberry scones but my friend says there was a bitter after taste? could it be the flour or baking powder? I used a new bag of pillsbury sealable flour (2 cups) and 1 tbsp of baking powder...any tips?
In America malted barley in small amounts is added to flour as an enzyme and not a filler.
Besides all the above information about BS and BP I would also like to point out that the flour that you were using probably has barley flour in it as that is the go to filler nowadays.......
@kokopuffs ................Also, I do not recommend the addition of barley malt flour for baked goods unless you are fermenting : like bread products, as they can add up to 25% malted barley into the commercial flour blends on the store shelves these days. Barley tends to lend towards a negative flavour profile in cakes, cookies, biscuits, etc IMHO.