Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 2 1 2 LastLast
Results 1 to 25 of 42

Thread: Baking Problem

  1. #1
    pal
    pal is offline
    Super Member
    Join Date
    Sep 2008
    Location
    Long Island, N.Y.
    Posts
    1,626
    Been baking my Russian Coffee Cake for 40 years, never had a problem.

    Baked it last night and it is completely inedible. Tastes like SALT!!!

    Does baking soda go bad - deteriate - break down?????

    How about baking powder?

    I keep the chopped walnutz in the refrigerator. Could they have gone bad?????

    I opened the oven to check it and noticed that the outer rim of the cake was puffed up, and that the cinnamon,sugar, walnutz mixture was no longer around the rim - almost like the part of the cake that touched the cake pan was expanding from the bottom of the cake pan. In other words, the center of the cake was fine, but the outer part was all puffed up. This was all settled down when I took it out of the oven.

    Here are the ingredients: sugar, butter,eggs, baking soda, baking powder, flour, sour cream, vanilla, cinnamon and walnutz.

    Last week, I made the cream cheese & crescent roll recipe . I don't know what happened, but we had to throw the whole tray out. It tasted of the spare ribs that I had made a few nights before. I was devastated because it was dessert for company. My friend suggested that the roasting pan probably was worn out and became porous. That's also the roasting pan that I use for the Russian Coffee Cake. So this time I used a pyrex roasting pan that was a little smaller, and therefore the cake would have been higher.

    What the heck is going on???????????? Well, if it's not the baking soda or baking powder, then I am clueless. Any ideas?

    Throwing out two expensive desserts in two weeks is getting me down!!!!! My ego is suffering!!!!!!!!!! Help!!!!!!!!!!!!

  2. #2
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Location
    Ontario, Canada
    Posts
    14,811
    Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.

    And yes, they can become "old" ... and can prevent baked goods from rising in their normal manner.

  3. #3
    Super Member clem55's Avatar
    Join Date
    Jan 2010
    Location
    Lexington,Kentucky
    Posts
    6,201
    Blog Entries
    6
    I freeze packages of nuts to keep them fresh, and yes, baking soda and baking powder can go bad.

  4. #4
    Guest
    Join Date
    Jan 2011
    Location
    Cypress, Texas
    Posts
    4,744
    Yep, I keep all my nut supply in the freezer.Could have been a combo of something old with the flour causing bad chemical reaction...which is what baking is all about. Sorry that happened.

  5. #5
    Super Member valleyquiltermo's Avatar
    Join Date
    Aug 2011
    Location
    MO.
    Posts
    2,685
    I keep both my baking power and soda turned upside dow in pantry, An older lady friend of mine said this keeps them from going bad. They are in plastic containers.

  6. #6
    Senior Member MissSandra's Avatar
    Join Date
    Jan 2011
    Location
    Melrose N.Y. Troy Area
    Posts
    899
    Blog Entries
    1
    you also might get a thermomator for your oven and I never bake in things I have roasted meat in, soda and powder do go bad but I think your looking at a year of time or so, occasionly things go amiss it happens to all of us.

  7. #7
    Junior Member
    Join Date
    Feb 2011
    Location
    NE Ohio
    Posts
    149
    Baking soda can lose it's fzzz. Baking powder can lose it's leavening ability as well. The oven thermometer is also a good suggestion. And did you by chance change old measuring equipment for new?
    I had set aside an old set of measuring spoons and cups. Purchased new. Nothing would come out right and I also lost lots of dishes, they tasted horrible and were extremely salty. Checked the new measures to the old and found out the new were not accurate! Had to throw them away. Now when I purchase new measure equipment, I always check for accuracy against my old old old set.

  8. #8
    Super Member Darlene's Avatar
    Join Date
    Feb 2009
    Location
    Columbus, Ohio
    Posts
    1,903
    I keep my nuts in the freezer and my oil in the frig.

  9. #9
    Super Member Darlene's Avatar
    Join Date
    Feb 2009
    Location
    Columbus, Ohio
    Posts
    1,903
    I keep my nuts in the freezer and my oil in the frig.

  10. #10
    Super Member Glassquilt's Avatar
    Join Date
    May 2011
    Location
    Northeast IL
    Posts
    2,064
    Blog Entries
    1
    Quote Originally Posted by QuiltE
    Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.
    This was my first thought. If anything distracted you while baking it's easy to do.
    Do you pre-measure all ingredients? Put each in a separate custard cup and there's no chance of adding twice.

  11. #11
    Super Member Airwick156's Avatar
    Join Date
    Dec 2010
    Location
    Grants Pass, Oregon
    Posts
    3,558
    Blog Entries
    6
    Quote Originally Posted by Darlene
    I keep my nuts in the freezer and my oil in the frig.
    Guess I better put my husband in the freezer then. LOL JUST KIDDING JUST KIDDING.

  12. #12
    pal
    pal is offline
    Super Member
    Join Date
    Sep 2008
    Location
    Long Island, N.Y.
    Posts
    1,626
    Quote Originally Posted by Glassquilt
    Quote Originally Posted by QuiltE
    Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.
    This was my first thought. If anything distracted you while baking it's easy to do.
    Do you pre-measure all ingredients? Put each in a separate custard cup and there's no chance of adding twice.
    I always take all ingredients out before I start, and then put them away as soon as I use each one.

    I did use different measuring spoons this time, and might have been distracted. Also, didn't know to put the nutz in the freezer.

  13. #13
    Super Member valsma's Avatar
    Join Date
    Apr 2011
    Location
    USA
    Posts
    1,625
    Quote Originally Posted by pal
    Quote Originally Posted by Glassquilt
    Quote Originally Posted by QuiltE
    Too salty ... my first thought would be that you have put in too much baking soda/powder. An easy slip-up is to add in tablespoons instead of the teaspoons the recipe calls for.
    This was my first thought. If anything distracted you while baking it's easy to do.
    Do you pre-measure all ingredients? Put each in a separate custard cup and there's no chance of adding twice.
    I always take all ingredients out before I start, and then put them away as soon as I use each one.

    I did use different measuring spoons this time, and might have been distracted. Also, didn't know to put the nutz in the freezer.
    I keep nuts in the freezer to if I don't use them right away. The oils in the nuts can go rancid in them and cause bad taste. I also keep my sesame seeds in the freezer for the same reason. I take everything out and put it away immediately after I have added it to my bowl. I get distracted and have ruined a thing or two also. As for the pan, if it is a coated metal pan it could be becoming porus as someone suggested and the flavors of other foods are staying in the metal. I also do all my baking sweets in glass except my Wilton cake pans, savory roasting in metal, never the two to meet.

  14. #14
    Super Member jdiane318's Avatar
    Join Date
    Aug 2010
    Location
    springfield, MO
    Posts
    2,456
    Speaking of nuts, they can go rancid due to the oil if not kept frozen/refridgerated. Also, the dry ingredients you used can also get old and lose their uumph after awhile, too. I was at Sam's and their 2 pound bag of pecan halves are over $15 a bag now. They had been under $10 a bag and noticed the price increase about a month ago. The lack of rain really cut the yield from the pecan trees. Never hurts to buy a new pan either. I like the new silocon ones, easier to pop out a cake or baked item.

  15. #15
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Location
    Ontario, Canada
    Posts
    14,811
    By chance are you using whole wheat flour?
    It too can go rancid when kept too long.

  16. #16
    Senior Member BeckyL's Avatar
    Join Date
    Mar 2011
    Location
    Blue Ridge Mtns.
    Posts
    954
    If I read your message correctly, you used a Pyrex(glass?) pan for your second try. Was the first pan metal? Usually when I use glass I reduce the temperature by 25 degrees. I have also had flour be bad when I bought it. Not often, but have had it happen 2 or 3 times in the past 40 years.
    Give it one more try paying close attention and with fresh flour. Good luck.

  17. #17
    Super Member
    Join Date
    Oct 2010
    Posts
    1,342
    When you said it tasted salty I instantly thought of the time my kids made kool-aid for the first time. They asked if they could make Kool-aid by themselves and I thought they have to learn sometime so I let them mix it up. Next they said mom it tastes funny so I asked if they needed more sugar so they added more. It still tasted funny to them so I asked them to show me how much sugar they put in. Well found out they grabbed the wrong container and added salt instead of sugar. They've made it perfect every time since.

  18. #18
    Super Member piepatch's Avatar
    Join Date
    Apr 2010
    Posts
    2,929
    Soda and baking powder come with a date on them, but I always put an "opened" date on them with a marker. They generally have a long shelf life, especially soda, but in your case, I would toss them to be sure. It sounds like too much soda or baking powder (or both) was used, but there can also be a problem if they are not well blended into the mix.

  19. #19
    Super Member jitkaau's Avatar
    Join Date
    Aug 2010
    Location
    Australia
    Posts
    4,119
    Have a double check that you haven't inadvertently mixed up some of the ingredients you have put in your storage jars.

  20. #20
    Super Member Dodie's Avatar
    Join Date
    Jan 2008
    Location
    Wyoming
    Posts
    1,394
    Blog Entries
    1
    it would be a good idea to have your oven checked I was having problems like that and fould out my oven was not coming on at the right time to keep the tempature even was able to get a small appliance repairman and have had no problems since

  21. #21
    Member
    Join Date
    Aug 2011
    Posts
    9
    I always say a little prayer when I put bakeing pans in the oven. God willing you will come out as beautiful as you go in. It hasen't failed me yet LOL

  22. #22
    Super Member Glassquilt's Avatar
    Join Date
    May 2011
    Location
    Northeast IL
    Posts
    2,064
    Blog Entries
    1
    Quote Originally Posted by piepatch
    Soda and baking powder come with a date on them, but I always put an "opened" date on them with a marker. They generally have a long shelf life, especially soda, but in your case, I would toss them to be sure.
    When it's past the 'good for cooking' date, use it for cleaning.
    Dip a wet finger in the soda and scrub spots on dishes. Works great on tea rings, baked on spots on glassware, etc. Best of all it doesn't scratch!

  23. #23
    Super Member piepatch's Avatar
    Join Date
    Apr 2010
    Posts
    2,929
    Quote Originally Posted by Dodie
    it would be a good idea to have your oven checked I was having problems like that and fould out my oven was not coming on at the right time to keep the tempature even was able to get a small appliance repairman and have had no problems since
    I had not thought about the having oven checked, but that is a good suggestion.

  24. #24
    Super Member Slow2Sew's Avatar
    Join Date
    Jan 2010
    Location
    Arkansas
    Posts
    1,066
    I had the too-salty-to-eat problem one time with homemade biscuits I made at my mom's house. I discovered that she kept self-rising flour in her canister instead of the plain flour I kept in mine. After I used the self-rising flour, then added baking powder and salt the dog wouldn't even eat the biscuits! :-(

  25. #25
    Super Member grannypat7925's Avatar
    Join Date
    Jun 2010
    Location
    Springfield, Ohio
    Posts
    5,449
    Check the expiration date on the container. Or......has someone been playing with the salt and sugar? When I was quite little I put salt in the sugar bowl and my uncle discovered it when he fixed his cup of coffee.

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.