Why does self-raising flour leave a bitter taste in your baking?

Self-raising flour doesn't typically leave a bitter taste in baking. It's actually designed to make baking easier and more flavorful by already containing baking powder and salt.

Here's why you might perceive a bitter taste in your baking:

* Overmixing: Overmixing self-raising flour can activate the gluten too much, leading to a tough and chewy texture. This can sometimes be perceived as bitterness.

* Overbaking: Baking for too long can cause the flour to burn, leading to a bitter taste.

* Old baking powder: Baking powder loses its effectiveness over time. If you're using old baking powder, it might not work properly, resulting in a flat, dense cake with a bitter taste.

* Using too much baking powder: Adding too much baking powder will make the baked goods rise too quickly, potentially causing them to collapse and taste bitter.

* Ingredients: Some ingredients, like cocoa powder, can have a naturally bitter taste. The bitterness might be more pronounced if you use a large amount of these ingredients in your recipe.

* Other factors: The type of fat used, the amount of sugar, and the overall recipe balance can also influence the taste of your baking.

To avoid a bitter taste:

* Follow the recipe carefully.

* Don't overmix the dough or batter.

* Use fresh baking powder.

* Check the baking time and don't overbake.

* Adjust the amount of sugar and other ingredients as needed.

If you're still experiencing a bitter taste, consider adjusting your recipe or contacting a baking expert for guidance.