HELP! I accidently used self-rising flour, but ALSO added the baking soda and powder! Can someone help me?
September 4th, 2008 | by admin |I am baking for a fundraiser and I really screwed something up. I made batter for pumpkin bread, but accidently used self rising flour- AND added the baking soda, powder and salt the recipe called for! Does anyone know how I can save the dough? Is it too messed up? Please-someone with experience- help me!
"Shall we pray?" Just kidding.
The only thing I can think of would be make one-half of the original recipe using all purpose powder, substitute some applesauce for some of the oil or shortening, but do not add any baking powder or baking soda.
Applesauce will help neutralize most of the bitter taste of the soda and powder.
Then fold that dough into what you have made now. You might add a little extra sugar or brown sugar to neutralize the extra soda.
Once this is accomplished bake as usual.
I think it will be fine. This way, you will have more bread to donate instead of none or one.
Hope this helps!
7 Responses to “HELP! I accidently used self-rising flour, but ALSO added the baking soda and powder! Can someone help me?”
By Rita on May 24, 2007 | Reply
According to a recipe that I have, when you are using self-rising flour, omit baking soda, powder, and salt.
Since now you have added baking soda, powder, and salt. Try to add the all-purpose flour ONLY and see how the result go.
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By karat4top on May 24, 2007 | Reply
I don't think it's ruined it'll just be extra poofy.
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By Curiosity's Kat on May 24, 2007 | Reply
"Shall we pray?" Just kidding.
The only thing I can think of would be make one-half of the original recipe using all purpose powder, substitute some applesauce for some of the oil or shortening, but do not add any baking powder or baking soda.
Applesauce will help neutralize most of the bitter taste of the soda and powder.
Then fold that dough into what you have made now. You might add a little extra sugar or brown sugar to neutralize the extra soda.
Once this is accomplished bake as usual.
I think it will be fine. This way, you will have more bread to donate instead of none or one.
Hope this helps!
References :
By biiiiaaach on May 24, 2007 | Reply
Only God himself can himself can help you.
That happened once in a 7th grade cooking experiment , "group project" in middle school. A kid named John Lee did it.
It puffed and then dripped all over the oven, flattened, and burned…
We all flunked….
and I still remember his name…John Lee…
…I'm 40!
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By bananarchy on May 24, 2007 | Reply
Well, I know from experience that if you stir quickbreads too much they go flat, so you could work it a little extra to keep it from rising too much. That could make it a little tougher, so you could also just leave it out for a while before you bake it.
Or it might be good all extra puffed-up. Just make sure to leave a littlle extra room in the pan so it doesn't overflow.
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By Del Marie on May 24, 2007 | Reply
it may look like it is still good, however i do not suggest you serve it. it will be very salty. i know from experience. i can't bake refrigerator cookies. lol
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By Joan W on May 24, 2007 | Reply
How does your batter taste? Self-rising and the baking soda are mainly just going to affect the rising of the batter as you bake. If the batter doesn't taste too salty it will probably be okay once baked. However, you could add additional ingredients of everything else using regular flour and make two loaves. I would probably do that if possible. Good luck.
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