Baking powder taste in bread flour
First, some of you may remember, just before the holidays I posted about not being able to get bread flour here in the small villiage I live in in Central America.
I was able to make a connection the other day and score 100 pounds of what is referred to as Strong Flour. The problem is that all the baked goods I have tried with it have a strong baking powder taste. Does anyone have a solution to masking the taste?
Also, the stoves here do not seem to get hot enough to brown bagels. Is there anyway to force the browning, as they are getting done on the inside, but when left to brown, they get hard on the outside.