Question about possibly stale flour

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Thalay Sagar
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Re: Question about possibly stale flour

Post by Thalay Sagar »

Wendell, I should add my thanks as well. I have made about a half dozen loaves using this recipe and they have been a hit. I've been using a rounded teaspoon of kosher salt and have had no problems with the rise (generally about 16 hours). Thanks again.
Best,
Chris

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brothers
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Re: Question about possibly stale flour

Post by brothers »

I appreciate the recipe Wendell. I'm also off bread for a while, but in a couple of weeks I plan to make it.
Gary

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drmoss_ca
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Re: Question about possibly stale flour

Post by drmoss_ca »

For the record, it was stale flour, and my Zojirushi is back to making excellent loaves with some fresh flour. Trouble is, I can't stop making Wendell's recipe too! I need to keep my weight up so this might not be such a bad thing!

Chris
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jww
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Re: Question about possibly stale flour

Post by jww »

Glad to hear that the artisan bread is such a hit. We love it although aren't making it at the moment while we watch our own weight in preparation for Mane I. 3 weeks and England 6 weeks after that. Wanna be able to make a trip to local chippy without guilt.
Wendell

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ShadowsDad
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Re: Question about possibly stale flour

Post by ShadowsDad »

Gee, How old must that flour have been for it to be actually stale!?? Modern flour has all the good stuff removed so as not to ever go stale. But I'm probably repeating myself. I seem to remember it having been purchased at a discount? Maybe that's why it was priced to sell. The bugs in the septic system will love it, or use it for quick breads, gravy making, and such.

We've probably already discussed this as well, it's OK to purchase wheat berries and hold those for years before grinding. Once ground however the whole ground berry will change rapidly. Those "interested" folks claim within hours, the not so interested state that it takes longer. It's no big deal to grind right before using though. For bread, grind white wheat and one won't even know it's whole grain, except for the better flavor. It does NOT taste like whole red wheat, which is much stronger in taste and produces the brown bread known as "whole wheat".
Brian

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