*sigh* Not rising anymore...

[spooksquad_]

Hi.  I've searched around and did find this post: community.livejournal.com/curiouscupcakes/495056.html, but it I'm also wondering about flour. 
I started off using off the shelf mix for my cupcakes, and although those rose/baked awesome-ly, cute little golden domes and all, I didn't really like the taste of them. So I'm trying to make my own

Comments

[br0ken_dolly]

did you put in leavener (baking powder/soda) in addition to the self rising flour? it seems like it should rise even more if you did. makes me wonder if the temperature was off in the oven.

as for the overmixing, i find it's just trial and error. i tend to overmix personally... i want to make sure everything's even and the lumps are out, but really the small lumps will work themselves out in the baking process, so as long as everything's just barely mixed up with only little lumps remaining, you're pretty much good to go. i've found that switching to mixing everything by hand instead of an electric mixer has helped a LOT. overmixed batter will be tough, but should still rise.

[loudxmouse]

yes, those two flours are very different. the self raising flour already has all of those raising ingredients (baking soda, etc) along with a bunch of other chemicals.
The best bet is to use a nice cake, or all purpose flour and chuck the other stuff.

[spooksquad_]

Wow, that was fast you guys! :D Thanks.

Mixing- Yes I did notice sometimes I preferred to mix by hand just to keep everything off the sides of the stupid bowl (I hate when all my ingredients crawl away up the sides and I have to stop the mixer to put it all back; even on low speed this happens.) I didn't have *any* lumps I don't think, so maybe I did overmix! LOL The batter went into the cups smooth.
The recipe has baking powder as well, so yes to that, in addition to the flour.
The temperature on my stupid oven is apparently 50 degrees off, by the knob. I use a thermometer to be sure of the temp, and open the door as little as possible. In fact for this last batch I don't even think I opened until close to end time, once. I looked in and went "OMG they're almost burning. And they didn't even rise!" And then I cried.
Nah, I didn't cry. :)

The flours- Thanks for the tip on that! I didn't know they were that different. I will try again with all-purpose!

[kayden_eidyak]

This is probably not related to your current issue (though it might contribute to it), but never, ever open the oven door when you're baking until the last possible moment. And then only after you've either looked at what you're baking through the window or though the tiniest crack in the oven door and have ascertained that they at least *look* done. If you open the door before it's had time to set, it will fall. Out of spite, if nothing else. =P

[spooksquad_]

*sigh* The whole opening door thing! I swear I wish I had a window oven. Most of the stuff I've read says to open as little as possible, but do check your stuff. So, I checked twice with the store bought mix, once in the middle and at the end, and those baked great still. I only opened the door once for the other recipe, at the end of the bake time, only to see that they weren't doing well at all. :(

I will stick to the only opening once (how will I know to adjust temp or whatnot) after I change flours, to see what happens.

*fingers crossed!*

[halloween_trees]

http://hubpages.com/hub/The_difference_between_cake_flour__all_purpose_flour_and_bread_flour_Which_do_you_need__and_why

This article helped me understand the big differences between flour. It would be good to skim through.

[spooksquad_]

Thanks for the tips on the flour. I really didn't know they were that different! You guys seriously saved me a lot of baking and tears.

No really, I never cried. Everyone knows, there is no crying in baking.

[cherry_chrome]

In terms of it being overmixed, I've found that if you look at the batter and you have a nagging suspicion that something isn't right, then it's overmixed. I know that's really unhelpful, but i always find your first instinct is usually right. The consistency is different, and the batter has lots air bubbles in it and it just doesn't look good.

I hate when I overmix the batter, It's such a pain. I hope you figure out your problem!

btw I always beat on low-med for batters, even if the recipe calls for more. That way I can be sure not to overbeat, and I finish with a spatula.

[spooksquad_]

In terms of it being overmixed, I've found that if you look at the batter and you have a nagging suspicion that something isn't right, then it's overmixed.

That was exactly what I meant by not having a clue. LOL In order to know something's not right, I'd have to have an idea of what was definitely right to start with. I am THAT new to baking. LOL

So the batter is not supposed to have lots of bubbles. I'm adding that to the list of things to look for. Anything else like that?

Thanks so much for you tips, thanks to everyone actually! I won't give up on this recipe! :) I'll try to post pictures next time, too.