Post #2935435

@teadrinker@aus.social In that case you're very welcome! If a bit of baking keeps failing even when it feels like it shouldn't (the batter or dough felt "good") and then it's gummy or congealed once baked? Too many additives in a flour mix! The extra fibre, thickeners etc. will often mess with the feel of the dough, and it can get a while to get used to. To get around this, only use very little. 😄 Those baby food fruit and vegetable purees will also often improve the taste and mouth feel of cakes and breads even when you don't think they would, as they have fibre and pectin etc. And also taste nice.