Are you using a scale for the salt? I use my hand instead because even though my scale can measure 6g or whatever a teaspoon is, sometimes it hiccups.

There's probably salt in the yogurt.

Anonymous wrote:Either salted butter or you’re using baking soda instead of baking powder.

+1 My first thought. I did this once in college making cookies and they came out so gross.

Any chance you mixed up the tablespoon and the teaspoon? That happened to my sister once and the results were memorable.

OP here. Thanks for all the thoughts. This truly is a mystery because:

1. No butter used. I subbed yogurt for butter, which I do all the time and never had this issue.
2. It called for brown sugar and not white, so no confusion there.
3. I am not pregnant, nor do I have COVID.
4. If I have brain cancer, I have not yet been diagnosed.
5. It was salty to everyone.

I think I'm just going to have to bake again and pay careful attention and see what happens.

I feel like its the equivalent of asking someone with computer problems if their machine is plugged in, but yeah, did you use salt instead of sugar?

You have to put a lot of salt to get a really salty taste. Check your sugar…maybe it is salt or reversed something. How much did you put in?

A weird COVID thing?

Either salted butter or you’re using baking soda instead of baking powder.

Is it tasting salty to everyone, or just you? I know when I got pregnant everything suddenly started tasting saltier than usual. It was dehydration due to needing more fluids and not realizing it yet.

brain cancer

Salted butter?

Salted butter?

Do you keep your white sugar in a jar? Could you or someone else have accidentally topped it up with table salt instead of sugar?

Are you behind sea salt? It’s saltier than table salt.

I've made 2 baked goods in the past week - snickerdoodles and banana bread - and both have been extraordinarily salty. I bake pretty often, and I've never had this happen to me before. I weigh ingredients instead of measure them, and I've been baking for years, so I feel pretty confident in the kitchen. With the cookies, I subbed self-rising flour for the all-purpose, which of course has salt in it, so I just thought that that was where the excess salty came from and thought the problem solved. But yesterday, the bread came out salty, and that has never happened before. I used white whole wheat yesterday which I always do for the banana bread, followed the instructions as written and - super salty. The amount of salt I put in was correct. What could it be? Could baking power or baking soda 'go bad' and cause things to be extra salty? A google search tells me that's not really possible, and plus, the amounts in the recipe - 1 tsp of each - wouldn't be that significant to make the whole recipe be so salty. Other ideas? MAybe the salt taste is actually a bitter taste? And if that's the case, what could cause that?