Is there a noticeable difference if you use SR Flour when the recipe calls for flour and baking powder separately?
Thanks for your opinions.

Edited by thuntzster at 6:10 pm, Thu 5 Dec

thuntzster - 2019-12-05 18:10:00

I find that SF flour has an aftertaste and I won't use it. Use a little more baking powder than what the recipe calls for to the four and sift well.

malcovy - 2019-12-05 19:01:00

I actually find the opposite - if I use BP (Edmonds) and flour there is a metallic aftertaste which I can't get rid of by trying to adjust the acid/base balance with either lemon juice/yoghurt or baking soda.

So I use either SR flour (Champion), or for cakes which use baking soda only I add a little acid such as a squeeze of lemon juice or a level tbsp of sour yoghurt, which works well for me.

Edited by annie.nz at 10:10 am, Mon 16 Dec

annie.nz - 2019-12-16 10:10:00

I have never found either way to be a problem, taste wise or otherwise

rainrain1 - 2019-12-16 10:32:00

The Baking Powder in SR Flour is a Phosphate (hence the aftertaste) a similar product to what was called Acto (only place I have found it in recent years is a Fijian Indian Spice Shop, and that was made by GFW in Fiji) (or in commercial Bakeries it is called Hercules)
It works (raises) when heat is applied and uncooked product can be left on the bench for hours before baking.
What we call ordinary Baking Powder (Edmonds Sure to Rise etc) is a mix of Cream of Tartar and Baking Soda and it starts working (raising ) as soon as liquid is added, so product needs to be cooked absolutely ASAP.

Edited by snapperheadrkp at 10:47 am, Mon 16 Dec

snapperheadrkp - 2019-12-16 10:43:00