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Why do scratch recipes taste like flour?

post #1 of 17
4/28/12 at 8:35pm
Thread Starter 
I made three different scratch recipes today. I can taste flour in all of them, why? I was a Duncan Hines girl but am trying to switch to scratch. Don't have any tried and true recipes just using what I find. Do all scratch recipes have a taste of flour? Please help

Thanks!
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post #2 of 17
4/28/12 at 9:43pm
I've had that problem too, so far the from scratch recipies I've used are dry or have little taste, I'm sure there has to be some great one's out there, anyone care to share? icon_lol.gif I thought some local bakeries used from scracth recipies (they tasted really good) but after using thier kitchens I found out some buy duncan hines in bulk or other bagged mixes
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post #3 of 17
4/28/12 at 9:49pm
Taste like flour? That's odd. Maybe you need to try another brand of flour?

If your cake is "bland" or "dry" you overbaked it and didn't add any flavorings. icon_biggrin.gif
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post #4 of 17
4/29/12 at 4:22am
Thread Starter 
fromscratch what brand of flour do you use?
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post #5 of 17
4/29/12 at 6:52am
Swans, but I don't have a flour preference.
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post #6 of 17
4/29/12 at 12:18pm
When I started scratch baking, I found that many recipes did not state sifting before or after measuring. If I sifted after measuring and the recipe really needed it measured after sifting, the cake would taste like flour.

Also, move to measuring by weight. I use grams. It gives a more accurate measure of the ingredients you need. When we measure with measuring cups, we can get 3 different amounts on 3 different tries.

Also, make sure to use quality flavorings. For example, I find imitation vanilla bakes out. I usually use double the stated vanilla measure, even using real vanilla.
There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...
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There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...
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post #7 of 17
4/29/12 at 10:58pm
Don't get discouraged because your first cakes aren't the best. They won't be. I'm not sure what happened, but you can't learn scratch baking in a day. At least not good scratch baking. I've read a hundred times on CC how someone states their box mix is preferred by customers over scratch. This is because their scratch cake wasn't as good as a box. So please don't give up. With CC and the web full of information, good skills have never been easier to obtain.

It's too hard just to start throwing out recipes. Maybe you could pick a flavor and we could start you on an easy one with good results for a novice. Be sure to read the posts on scratch baking and, especially if you see a discussion on a particular recipe, join in and get the tips on that recipe.

To become a great scratch baker, you have to keep going and learning through the mistakes. Like any skill, it will come if you practice it. But it's a lot easier if you enjoy the process.
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post #8 of 17
4/30/12 at 2:03am
Try this one, tastes AMAZING and is so easy and moist!!

http://cakecentral.com/recipe/wacky-cake-2
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #9 of 17
4/30/12 at 2:05am
Thread Starter 
thanks everyone for your help. I tried two new different recipes and a different flour and the cake/cupcakes taste great! Not sure which one it was that was the culprit and didn't have time to find out either but I'm guessing the flour. Thanks fromscratch, didn't use swans but did use a better brand. Bulk purchases aren't always a good deal. Lol good for some things but not others. icon_smile.gif

Kat
Happy baking!
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post #10 of 17
4/30/12 at 2:12am
Thread Starter 
tails thanks for the recipe, I will give it a try. Again thanks for all the advice everyone it is appreciated.
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post #11 of 17
5/14/12 at 7:39pm
Quote:
Originally Posted by FromScratchSF

Swans, but I don't have a flour preference.



Wonder if its the Swans Flour giving that taste. I made some cupcakes scratch and used Swans cake flour, someone mentioned it had a flour type taste to it.
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post #12 of 17
5/16/12 at 6:17am
Thread Starter 
No it wasn't Swans flour, I buy in bulk when possible. As I stated before it's good for something's not others. It may have also been because I had it in my basement for a while and now it has moisture in it. Swans is actually a good flour.
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post #13 of 17
5/16/12 at 9:49am
Quote:
Originally Posted by James81

Quote:
Originally Posted by FromScratchSF

Swans, but I don't have a flour preference.



Wonder if its the Swans Flour giving that taste. I made some cupcakes scratch and used Swans cake flour, someone mentioned it had a flour type taste to it.



The same happened to me....
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post #14 of 17
5/16/12 at 10:56am
I always use Softassilk cake flour but have used Swansdown cake flour with no issues.
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #15 of 17
5/16/12 at 11:13am
I always bake from scratch and have never had any issues - I've used many different brands of flour, so I don't think that would be a problem but I do make sure to use real flavorings, brown eggs and butter.

Come to the Dark Side - we have cupcakes 

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Come to the Dark Side - we have cupcakes 

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