Profile PhotoMark Floerke
Keymaster
@independant-consultant
Post count: 223

Hello Anonymous – As @khaled has suggested, if you could provide more specifics like method, and photos it would help.

My guess is that you have measured the baking soda incorrectly, or simply put, have too much soda in the formula.  It could be your liquids are too cold causing fat lumps with soda attached and not properly dispersed.  Is there tunneling in the crumb?  Long hollow Chanel’s that go mostly from the lower part towards the top of the cake inside the crumb.

The browning is most typically a Maillard reaction.  Excess preservatives like potassium so rate can sometimes cause this reaction as well.

It all depends on where the browning is and what it looks like, as well as formula ratios.