Salt causing burnt taste in cookie

[Bettysdesk]

Hi all! I made a granola raisin cookie for about 50 years and it tasted great until the manufacturer of the granola went out of business. I tried to find another granola that sufficed, but the cookies never tasted amazing. I recently discovered that if the cookies taste burnt, but are not really burnt then that means there’s too much salt in them. I long to conquer this beast and get to eat and sell my amazing cookies again. Please help!

I see the original granola had 0 MG sodium. So I am about to make them again using a granola that has 0 mg of sodium. But being an Overthinker, I’m wondering if I’m on the right track or if I just need to cut out or cut down the salt that’s in my recipe. FYI, my original single batch recipe had 1 teaspoon of salt and for 50 years with the (Vita-Crunch) almond granola, I always added 2 teaspoons of salt because I doubled my recipe. But I remember hearing some advice about not having to double some ingredients in some cases. I’m a home baker.

What do you think I should do?
Thank you in advance for your advice!
God Bless!

 

[Bakingtime3]

Maybe try a different brand of granola. I think some are produced by baking the product so it holds its shape or helps the flavors of the various ingredients combine. Baking it a second time when you bring the product home might be what is causing the burnt taste. I don't think the amount of salt would have anything to do with the burnt taste.

 

[retired baker]

burnt taste or burning sensation on your palate and throat?

Choc chip cookies burn my throat, theres at least 4 forms of sodium in the ingredients.

 

[Bettysdesk]

Hi all! I made a granola raisin cookie for about 50 years and it tasted great until the manufacturer of the granola went out of business. I tried to find another granola that sufficed, but the cookies never tasted amazing. I recently discovered that if the cookies taste burnt, but are not really burnt then that means there’s too much salt in them. I long to conquer this beast and get to eat and sell my amazing cookies again. Please help!

I see the original granola had 0 MG sodium. So I am about to make them again using a granola that has 0 mg of sodium. But being an Overthinker, I’m wondering if I’m on the right track or if I just need to cut out or cut down the salt that’s in my recipe. FYI, my original single batch recipe had 1 teaspoon of salt and for 50 years with the (Vita-Crunch) almond granola, I always added 2 teaspoons of salt because I doubled my recipe. But I remember hearing some advice about not having to double some ingredients in some cases. I’m a home baker.

What do you think I should do?
Thank you in advance for your advice!
God Bless!

 

[Bettysdesk]

Maybe try a different brand of granola. I think some are produced by baking the product so it holds its shape or helps the flavors of the various ingredients combine. Baking it a second time when you bring the product home might be what is causing the burnt taste. I don't think the amount of salt would have anything to do with the burnt taste.

Hmmm. Well, I’ve tried quite a few different granolas. And they all pretty much did the same thing. There were two that I didn’t mention that I used from the bins at Sprouts a few years ago that worked great, but then they stopped carrying them.

So do any of y’all think I should consider cutting back the amount of salt that I put in the cookie dough? Because I do have 2 teaspoons in the cookie dough. It was fine before because there was no salt in the granola.

I also read in my research that even though some granolas say zero sodium, they still put some salt in there to enhance the flavor. Ugh. It’s so frustrating.

I hope you can see the whole post. Please tell me if you saw the last line right here. Because it seems like it’s not posting my whole post.

 

[Bettysdesk]

Also…

I did a Google search and my question said: “if a cookie tastes burnt but it's not visibly burnt could it be because there’s too much sodium or salt?”

And the results said: Yes, a cookie that tastes burnt but doesn't look it can absolutely be caused by too much salt or sodium. Excessive sodium can create a harsh, overly bitter flavor that mimics the sharp taste of a burnt pastry.

 

[Bettysdesk]

burnt taste or burning sensation on your palate and throat?

Choc chip cookies burn my throat, theres at least 4 forms of sodium in the ingredients.

I don’t really know how to answer that question. I know that it has a bad aftertaste, which a great cookie should NOT have a bad aftertaste. Right?

 

[retired baker]

try cutting the salt, bake 1 cookie in a toaser oven, see how it tastes.
you can easily add more salt but you can't take it out.