Out of date flour?

nesssie1702

I had an out of date packet of sundried tomato bread mix in the cupboard (think it was May 08) and made it a couple of weeks ago - it didn't rise as I would have expected it to and was a really stodgy loaf.

I put it down to over-kneading it, but maybe the yeast in the mix had lost it's effectiveness......??

Give it a try but be prepared for it not to work for rolls or bread.

JoolzS

thenanny2die4 wrote: »

Resurrecting an old post rather than starting a new one unnecessarily...

Okay, so it's not quite flour, but I've just hauled a pack of organic wholemeal bread mix out of the back of the cupboard. It has a B/B date of April 08 .

I'm not inclined to even try making a loaf or rolls (although I suppose it will cost nothing to try - I don't have a breadmaker so it's just a bit of time) but I was wondering about pizza bases??? I've never made them before and I don't actually want to eat pizza tonight so if I made them today, I'd want to freeze them. How do I do this? do I freeze the risen dough (if it does) or do I cook them then freeze and add toppings later?

Rolls would actually make more sense in this house. Do you think it's worth trying or shall I just lob it out?

This is all just off the top of my head and with no experience at all. I would add the water required to the bread mix, do the first required mixing and kneading, then split the mix into two (or four, depending on the size of the pack). I'd then let one portion attempt to rise in a warm place and I'd leave the others in the fridge. If the one portion has a teeny, tiny attempt to rise, then I'd probably consider it to be OK as a pizza base, so I'd use it immediately (although I might give it a bit longer to get a bit more life) and I'd freeze the others.

I will add that I really like thin crust pizzas so if a bread dough doesn't rise that much it still tastes OK to me with a bit of tomato sauce and some cheese .

Julie

bellaquidsin

I am wondering in the light of the experience that non-believer had, if flour is best left to breath and not sealed in plastic boxes.

I would be interested if anyone has any thoughts on this as I am currently keeping 6 bags of strong wholemeal, each on in a lock tight box. I rotate them strictly in date order adding a new one as one is used up. So far I have not had any problems but do just wonder as flour is always sold in breathable bags if it should be left breathing.

I too have in the past worked my way down 56lb sacks and never had any problem at all with that.

Bella

MRSTITTLEMOUSE

I never put flour in plastic tubs.The only time I did was the time I had to throw it all away as somehow the tubs got loads of weevils in them.Tried twice but still happened.
I think flour should be left to breathe.