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May
23
reviewed No Action Needed How to prevent separation/layers in panna cotta?
May
23
reviewed No Action Needed Hard dry crusts on frozen bread
May
23
reviewed No Action Needed How do I pick a watermelon at the supermarket?
May
23
reviewed Reject Can I use garlic leaf for cooking?
May
23
reviewed Approve Wrong consistency when making “after eight” chocolate
May
23
reviewed Approve Ice Cream Bar Wrapping Machine Suggestions?
May
22
reviewed Reviewed Would a tagine be better for high altitude braising?
May
22
reviewed Looks OK Making yogurt without heating milk?
May
22
reviewed Leave Open Can I keep herbs fresh by spraying them with fertilizer?
May
22
revised Effects of elevated storage temperature on bread quality
Third experiment without oven fan
May
21
answered Effects of elevated storage temperature on bread quality
May
19
reviewed Reviewed Bread with no salt
May
19
reviewed No Action Needed How do you reduce static in a coffee grinder?
May
19
reviewed Looks OK A simple way to make crushed ice?
May
19
reviewed Looks OK Why does commercial brown (whole wheat) bread taste bitter?
May
19
comment Why does commercial brown (whole wheat) bread taste bitter?
While there are some types of bread that use baking powder or baking soda as a leavening agent (quick breads), it is far more likely that the OP came across a yeast leavened bread. Chemical leavening agents can leave odd and unpleasant flavors if used incorrectly but this is also unlikely to be the case for a commercial product.
May
19
reviewed Looks OK Is it safe to store unopened metal cans in the refrigerator?
May
19
reviewed Looks OK Removing that eggy smell from cakes
May
19
reviewed Looks OK What temperature are dark beers (stouts and nut browns) supposed to be consumed at?
May
19
reviewed Looks OK Why is water often added to the eggs when making omelettes?