I learned this little gem after reading my King Arthur Flour Whole Grain Baking book from cover to cover in college and use it all the time (as seen in my waffle and pancake recipe). Add two tablespoons of fresh squeezed orange juice when baking with wheat flour. It helps to neutralize the acidic taste wheat can often give off. And more often than not, recipes with wheat flour can afford a little extra liquid.
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Interesting!!! I wonder if apple cider vinegar would also work? I bet this would be great when using oat and buckwheat flour as well in gluten-free baking. Thanks for the tip! Love this series. 🙂
I just realized this wasn’t part of your pancake post. Duh. It’s a great tip none the less! 🙂
It probably should have been. I always forget to mention these tips until after.
genius – i am definitely doing this all the time from now on! 🙂 thank you!
Hi,
One question: When you say “wheat flour”, do you mean whole wheat or any wheat, as in regular white flour?
Thanks.
Really any type of wheat flour. Lately I’ve been using white whole wheat in all my baking since it’s not nearly as dense as the regular wheat flour.
Does this also work with breads using yeast??
Yep! And it can typically afford even more orange juice.
I wish I’d known this a few weeks ago when I attempted to make whole wheat scones. They were okay, but not great. I’ll try this next time!
Interesting!!! I wonder if apple cider vinegar would also work? I bet this would be great when using oat and buckwheat flour as well in gluten-free baking. Thanks for the tip! Love this series. 🙂