The bitterness is all

[desperance]

Well, this is interesting. Since I came to the States, I've been detecting a bitter aftertaste in anything I've raised with baking powder. As I didn't notice it in the UK and I don't believe I've suddenly developed a more sensitive palate, I am wondering whether (a) this is a matter of quantity (US recipes frequently call for more baking powder than I would have expected in the UK); or (b) the alumin(i)um question (I have no idea whether my UK baking powder did or didn't contain alumin(i)um; our current US variety - Clabber Girl - certainly does); or (c) some other difference or distinction that I have not yet run to earth (there is - inevitably - a difference of opinion on the internets, as to whether there is or isn't any significant difference between UK and US baking powders). Whatever: something is going on here, and I would quite like to figure it out. Poor Karen may be faced with a constant succession of buns and cakes and questions...

Comments

[movingfinger]

King Arthur Flour sells non-aluminium baking powder, which actually works better than Clabber Girl or Rumford's. I highly recommend it.

[desperance]

Thank you!

[movingfinger]

It's called Bakewell.

They also sell a cream of tartar substitute called Bakewell Cream which is good.

I haven't noticed a falling off in performance in storage at room temperature, but I suppose there could be a slight effect.

I note also, as you get your ingredients together, that powdered/confectioner's sugar in the US often has a very strong taste of cornstarch, but by looking around Whole Foods and similar fancier supermarkets you can find it without. The cornstarch isn't objectionable if it's to be baked (e.g. in angel food cake) but can ruin other things.

[desperance]

I just saw today that powdered sugar has cornstarch in it, and I'm all, "Um, why...?" (The UK equivalent does not, so I'm a bit bewildered.)

[movingfinger]

Skeptical Me says cornstarch "Adds cheap bulk" and More Charitable Food Sciency Me says "Prevents clumping by absorbing moisture."

I keep mine in an airtight container. No problems.

I suspect there is more cornstarch than there used to be in there---I had to redo an entire batch of icing for Lamingtons because of the off taste of cornstarch. When I open the bag, even a new one, I can smell it. That was not always the case.