Dee Dee wrote:
>
> Dick, would your advice go to scones, as well?
Well, maybe. Depends what you mean by scones. If you mean those awful,
hard triangles that places like Starbucks refer to as scones--the ones
with blueberries or chocolate chips or whatever, well, yes, whole wheat
flour might improve them slightly. But I tend to stay away from those.
If you mean the light-as-a-feather Southern-drop-biscuit-type scones
that the chef in a company cafeteria I used to frequent made, loaded
with various combinations of veggies, cheese, sausage, ... (something
different every day at 10:30 am) ... mmmmmmmmmmmmmmmmmmmmmmmmm ... well,
no, I don't think whole wheat flour would improve those.
> One of the reasons quickbreads taste so foul to me is the ingredient
> of baking soda. It is so amoniac - if that is a real word, or even a
> correct spelling, if so.
You're not getting an ammonia smell from baking soda, although I suppose
you might get it from some kinds of baking powder. But what I find
off-putting about most quickbreads is the poorly masked taste of barely
cooked white flour.
Dick
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