Ask a Question
Notify Me On Question Update
Email this Question
I am trying to use flour that has been stores for about 30 years. It looks ok and tastes like flour but I have baked two loaves and they will not raise. they taste ok but how nutritional would they be?
Rate This FAQ
As flour ages it loses its protein content, similar to whole wheat. When that happens the gluten content goes with it. It is the gluten that allows the loaf of bread dough to be more elastic and rise when the yeast is at work. So……….a dough enhancer, a gluten flour, or a dough pep are the answer to bringing the gluten content back up—just like with whole wheat that is old. These can be found in most supermarkets—or places like Kitchen Kneads. One that is probably the most popular is Vital Wheat Gluten.
Submit Your Suggestion
Other Questions In This Topic
- How to store fesh oranges to last as long as possible?
- Is it save to eat weevil?
- How long does pectin keep if the box has not been opened?
- How much water should I store?
- I know that I should add lemon juice to bottled tomatoes and tomato juice, but my husband hates sour stuff. Is there an alternative that isn't sour? Is there a recipe for 'V8' that is more palatable?
- All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- When and where do I go to have my pressure canner checked? How often should it be checked?