LuvOrlando
DIS Veteran
- Joined
- Jun 8, 2006
With cold weather & the holidays nearing my thoughts have turned to baking but the thing is every time I make something homemade there's always a weird certain something I don't like. I picked a new Vanilla The Madagascar one from McCormick its good but could still use some improvement & found that switching to Scharffen Berger chocolate also made a big difference. Still when I made pizzele the other day there's a weird aftertaste I just can't get rid of and I'm starting to think it's the flour. Whenever I read up on it people talk about consistency but they don't really discuss taste and personally I am way more interested in taste than consistency.
Any recommendations for a good tasting flour? I wouldn't mind a recommendation for an amazing vanilla or even a recipe to make a nice vanilla extract.
Any recommendations for a good tasting flour? I wouldn't mind a recommendation for an amazing vanilla or even a recipe to make a nice vanilla extract.