moldy flour?
01-27-2012, 12:07 PM
#22
Senior Member
Join Date: Mar 2007
Posts: 324
I have experienced the same thing; the flour picks up whatever smell it is around since it is in a paper wrapper. You put it in your cabinets and it will pick up the smell of the wood. I bought some at a butcher shop and it smelled like the shop when I opened it; it went straight to the garbage. It is not worth it to take a chance on getting sick from it; better to get rid of it. Tks. G
01-27-2012, 12:40 PM
#23
Super Member
Join Date: May 2007
Location: Illinois
Posts: 3,474
i buy bulk flour from Sam wholesale (25 lb) i bagged it up in seal tight freezer bags and put it in the deep freezer and it is good for a long time ,only once i had a problem someone unplugged the freezer and the meat in it thawed and had a odor in the freezer ,so there for the flour picked up the smell, i had to throw it all out, clean the freezer and air it out as to the smell was gone before putting new flour back in it
01-30-2012, 01:02 PM
#24
Super Member
Join Date: May 2010
Location: Northern New Hampshire
Posts: 1,936
I only ever use unbleached flour. Why use something that has been "bleached"? I've read that there is even less nutritional value in bleached vs. unbleached. I know that not everyone can afford to but I only use King Arthur Flour both the unbleach AP and the new White Whole Wheat (this is a hybrid wheat). I usually mix 2/3 AP and 1/3 WWW in all my recipes including sweets. DH loves the nuttier taste and it is much lighter in texture than traditional Whole Wheat flours. Take a look at their websit
e www.kingarthurflour.com I buy the flour in my local supermarket.
e www.kingarthurflour.com I buy the flour in my local supermarket.
I've only used King Arthur Flour since I was first married back in 1965 and have always had the best results. I;ll have to try your 2 to 1 ratio of the two flours I love that nuttier more rustic quality especially in breads...YUM...
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