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Message: [QUOTE="Dunross, post: 47604, member: 8938"] I wonder if something changed in the ingredients of the baking powders that have started creating the bitter flavors? Sounds like something is either not dissolving as it should or the necessary acid in the baking powder is insufficient or otherwise bound up already? There are only so many chemical suppliers to make the baking powder ingredients. If one of them produced a problem batch is might eventually find its way into multiple brands - store brands in particular. FWIW, I have only used non-aluminum baking powders for years. Rumford was my main brand in fact, until I chanced to run out one day only to discover my local grocer didn't have any. Had to spend a few minutes reading ingredient labeling on what they did have to find another non-aluminum baking powder which is how I discovered Argo (the cornstarch people) makes one now. Not having any other non-aluminum choice at the time I tried it and discovered I got a very good rise with it! Now Argo is all I buy though if perchance it was to disappear from the market I'd go back to using Rumford again. In fact this is exactly what happened just before the pandemic started. Suddenly none of my local grocers had any more nor did they have any Rumford! Had to go back to Clabber Girl which is what I used to use before deciding to go to the non-aluminum stuff. Finally both the Argo and Rumford showed up again before I finished the one can of Clabber Girl I had bought. I immediately bought five cans of the Argo stuff as a just-in-case. [ATTACH type="full"]4434[/ATTACH] [/QUOTE]

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