Double drat! On Tuesday I made up a great batch of scone batter and only used 1/3 of it. It was a new method that used LOTS of cream of tartar (2 heaping tsp) and baking soda (1 heaping tsp).
It's been sitting in the frig since then and I just pulled it out to bake some fresh for tea this evening (Saturday).
OH. Dear.
Can you spell oxydation?
Well, even if you can't, you will recognize that something is definitely rotten in Denmark. And in Florida.
The dough had turned GRAY.
And not in a good way, if there is such a thing.
I cut into the dough and the entire middle looked fine, but there was not way we were going to treat on this mess.
So....do one of the following:
1. bake the entire batch and freezer the baked scones.
2. Wrap the unbaked batter tightly and store in the freezer
3. Wrap tightly, store in the refrigerator, but bake within 12 hours.
4. Reduce the quantities and bake it all.
It's been sitting in the frig since then and I just pulled it out to bake some fresh for tea this evening (Saturday).
OH. Dear.
Can you spell oxydation?
Well, even if you can't, you will recognize that something is definitely rotten in Denmark. And in Florida.
The dough had turned GRAY.
And not in a good way, if there is such a thing.
I cut into the dough and the entire middle looked fine, but there was not way we were going to treat on this mess.
So....do one of the following:
1. bake the entire batch and freezer the baked scones.
2. Wrap the unbaked batter tightly and store in the freezer
3. Wrap tightly, store in the refrigerator, but bake within 12 hours.
4. Reduce the quantities and bake it all.