Sarah

January 5, 2021 at 7:10pm

I have some flour that I didn’t go through nearly as quickly as I thought I would! It’s been on my shelf for about 6-7 months. It looks and smells fine so I imagine it’s technically safe to use, BUT, I’m wondering how it might impact the outcome of the sourdough bread. Would it rise less? Have poor-er structure? How does age impact performance?

Thank you!

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