What went wrong?

[Del]

Hi all. Can anyone say what they think went wrong with my blueberry loaf. The recipe used SR flour but didn't ask for any additional raising agent so I decided to put 1 tsp of bicarb (there was yoghurt in the batter). The loaf came out quite solid and heavy and dense apart from the very top 1/2 " which was normal fluffy cake. Any suggestions welcome. Thanks

 

[retired baker]

you didn't follow the recipe .

 

[Norcalbaker59]

Hi all. Can anyone say what they think went wrong with my blueberry loaf. The recipe used SR flour but didn't ask for any additional raising agent so I decided to put 1 tsp of bicarb (there was yoghurt in the batter). The loaf came out quite solid and heavy and dense apart from the very top 1/2 " which was normal fluffy cake. Any suggestions welcome. Thanks

Self rising flour has all the leavening required for most recipes. There is no need to add more leavening.

Moreover, baking soda is not the preferred leavening for quick breads and cake. Baking soda is not double acting while baking powder is double acting. Baking powder activates first with moisture, then again when it reaches around 140°F. Double acting produces longer steadier rising; baking soda just gives a single burst of rising.

Baking soda works best in products that do not need a long bake time (like cookies) and do not need a lot of rise.

 

[Del]

you didn't follow the recipe .

So. I followed the recipe to the 'T' and this time, the same result! I am an experienced baker of over 40 years, and determined to get to the 'bottom' of it. It seems to be separating to a degree, fluffy the top 1/2 inch and solid pancake on the bottom. Recipe also attached

 

[Del]

Self rising flour has all the leavening required for most recipes. There is no need to add more leavening.

Moreover, baking soda is not the preferred leavening for quick breads and cake. Baking soda is not double acting while baking powder is double acting. Baking powder activates first with moisture, then again when it reaches around 140°F. Double acting produces longer steadier rising; baking soda just gives a single burst of rising.

Baking soda works best in products that do not need a long bake time (like cookies) and do not need a lot of rise.

Hi. Thanks for your reply....I tried it again without additional raising agent. Same result.

 

[retired baker]

looks like you got a dud, its too wet.

This should work a lot better.

 

[Norcalbaker59]

So. I followed the recipe to the 'T' and this time, the same result! I am an experienced baker of over 40 years, and determined to get to the 'bottom' of it. It seems to be separating to a degree, fluffy the top 1/2 inch and solid pancake on the bottom. Recipe also attached

Not knowing the mixing instructions it’s difficult to analyze the problem.

The gummy streaks in the cakey portion is an indication of over-creaming.

The separated layers indicate an improper mixing to create an emulsion.

An emulsion is water suspended in fat. The fat is the butter; water is from eggs and yogurt.

Water and fat do not readily mix. So to create an emulsion, the water ingredients must slowly and thoroughly be beat into the fat.

Since the mixing procedure are missing here, I can’t comment any further.

 

[JennyHeart]

Hi all. Can anyone say what they think went wrong with my blueberry loaf. The recipe used SR flour but didn't ask for any additional raising agent so I decided to put 1 tsp of bicarb (there was yoghurt in the batter). The loaf came out quite solid and heavy and dense apart from the very top 1/2 " which was normal fluffy cake. Any suggestions welcome. Thanks

Maybe it was the type of yogurt. I have heard putting apple sauce when making cakes help them be more fluffy