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 long does pectin keep if the box has not been opened?
- How do I keep insects out of stored grain?
- I just inherited a pressure canner. It's pretty well used and I'm a little nervous about using it. I've never done pressure canning before. Is there a place where I can get it checked out for safety, and how do I learn how to use it.
- Do I need to treat water before storing it?
- Can powdered milk have a problem with mold?
- When and where do I go to have my pressure canner checked? How often should it be checked?
- Can you use canned food such as soups and vegetables past their use by date and if so how far past can you use them. How long does home canned fruits keep their nutional value?
- When canning dry beans is it necessary to rehydrate by soaking them before you can them?