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We keep flour in storage for long periods in a dry sealed area. Bread flour will last at least three years if kept dry. We just store in the paper bags the flour comes in these bags have a plastic mid lining to prevent moisture penetrating the inner storage area. We make our own bread and have been told that if the flour is very old then adding more yeast to the bread mixture will help make the loaf as normal. Today (26.9.09) we made a loaf of bread from flour that was stored in June 2006 and it was perfect.
What else can I help you with?
How long can I keep Bread flour before using it?
you have to throw the flour away after a year.
Can you substitute bread flour for all purpose flour in no-knead recipes?
Yes, you can substitute bread flour for all-purpose flour in no-knead recipes. Bread flour has a higher protein content, which can result in a chewier texture and better rise due to more gluten development. However, the difference is often subtle, and your bread will still turn out delicious. Just keep an eye on hydration, as bread flour may absorb more water.
What flour can you substitute bread flour for in a machine recipe?
You can substitute all-purpose flour for bread flour in a machine recipe, but you may need to adjust the liquid slightly since all-purpose flour has a lower protein content. Alternatively, you can use a blend of all-purpose flour and vital wheat gluten to mimic the higher protein content of bread flour. Keep in mind that the texture and rise of the bread may differ slightly with these substitutions.
800 g of bread flour equals how many cups?
To convert 800 grams of bread flour to cups, you can use the approximate conversion that 1 cup of bread flour weighs about 120 grams. Therefore, 800 grams of bread flour is roughly equal to 6.67 cups (800 ÷ 120 = 6.67). Keep in mind that the exact conversion can vary slightly based on the flour's density and how it is measured.
Why do you use flour and eggs when you bread?
The flour has more gluten in it and is needed for the bread to rise. Eggs are not often used, most of the bread that you buy in the store does NOT have eggs. Bread that does have egg in it, may have it to help bind the flour and other parts together, but is likely to have egg primarily for flavor purposes. With yeast bread, the gluten that forms usually means that the bread does not need egg to keep it together.
Do you add salt to bread flour?
Yes. Bread flour has no salt in it, and the salt actually serves two purposes in bread making. One is for flavor, of course, and the other function it serves is to help keep the yeast in check. In other words, it prevents the yeast from overdeveloping.
Why is flour used in bread?
Bread flour has a higher gluten content than all-purpose (or cake) flour. Gluten is what creates structure in wheat flour and while all wheat flours contain gluten, the higher percentage of gluten in bread flour will create a more rigid structure, lending to a chewier, tougher crumb and texture.
Substitute corn starch for flour?
Numerous other types of wheat flour may be substituted for all purpose flour, particularly cake flour, unbleached flour and bread flour. Self-rising flour may be substituted for all purpose flour if the amounts of baking powder, baking soda and salt are adjusted. Bread flour contains higher amounts of protein than cake flour. This is because high protein content helps to keep bread dough from falling, but is less desirable for cakes because it tends to add a degree of toughness. All-purpose flour has protein levels that fall somewhere between the two, resulting in a compromise that will work for cakes or bread, but not optimally for either. So if you are making a substitution for all-purpose flour, use bread flour for bread and cake flour for cakes, pastries, etc.
What year did flour originate?
We have no idea, it is so ancient. Flour predates history. In other words, people have been using it since before they could keep records. Ground grain was among the first ways people learned to keep food so they wouldn't have to forage all winter.
Can you use bread flour in stead of cake flour to make banana bread?
Any wheat flour should work. If you use all whole- wheat flour, you will end up with a heavier bread which is also a bit more crumbly. Other flours such as rice flour don't contain gluten, which is what allows bread to rise and have the texture it does. The gluten forms strands trap air and cause the bread to rise.
Can you substitute Bisquick for flour in breads?
Yes, you can substitute Bisquick for flour in bread recipes, but keep in mind that Bisquick is a baking mix that contains leavening agents and salt. This means you may need to adjust the amount of other leavening agents and salt in the recipe. Additionally, the texture and flavor of the bread may differ from traditional bread made with plain flour. It's best to follow a specific recipe that uses Bisquick for optimal results.
Why did they start using bread boxes?
because they wanted to keep the bugs away.
