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Thread: moldy flour?

  1. #1
    Super Member sewNso's Avatar
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    moldy flour?

    i was in a baking mood today. the grandson and i decided to use the bread maker. and i just kept thinking, smells like moldy flour. i even sniffed it, and said to myself, 'you are just imagining things'. put it in the bread maker, let it mix, and start to raise.
    good, i thought, i'll make a chocolate cake. made it, from scratch, stuck it in the oven, and kept thinking, 'that flour smells moldy'. but i mixed it all up. then started sniffing the new bags of new flour, and the bisquick, etc.
    for 5 minutes or so, and i thought----throw it all out, so i did and dumped the bread in the bread maker, and the chocolate cake in the oven. then the 5 lb flour bin also.
    has anyone else ever done that?

  2. #2
    Moderator Up North's Avatar
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    I have had flour that smelled bad for some reason even if it is fairly new, I keep it in a sealed plastic container, I usually toss it because what I made with it also tasted funny, I thought maybe it was just me. Remember when Grandma had a flour bin and dumped in 50 lbs at a time? It never seemed to go bad.

  3. #3
    kso
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    Senior Member kso's Avatar
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    Flour won't mold unless it gets wet. The worst thing that can happen to flour is it will get weevils in it. Keep your flour in an airtight container in your freezer and that will never be a problem.
    "God forbid that I should go to any heaven in which there are no horses" -- Robert Bontine Cunninghame-Graham, letter to Theodore Roosevelt, 1890

  4. #4
    Super Member athomenow's Avatar
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    I keep a bay leaf in mine to prevent the weevils. I buy mine 25lbs at a time from Sams because we bake all our bread. I keep it in several different tupperware containers and have never had a problem. I have also frozen it in an air tight container, never the bag.
    Debra

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    I have had flour that has been in the canister for quite awhile and when I sent to use it there was a funny smell. Decided not to take any chances so out it went. New flour did not have the smell.

    mltquilt

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    Super Member sewNso's Avatar
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    my husband was a grain farmer for 25 yrs. i do believe it was made out of 'bad' wheat. but i just could not believe it. afterwards, i thought, if it was bleached, it could have been anything to begin with. couldn't remember where i had gotten it. cause i shop here and there. I can remember loading the grain bins out of the grain dryer, and the fine particles that dropped out of auggers or thru the bottom of the dryer. it reminded me of that smell, when the 'leavings' had gotton rained on, and not cleaned up right away. you know, they do 'bleach' flour. i think i will start looking for the 'unbleached flour' and give it a try.

    this flour wasn't that old. not more than 30 days. i usually use 5 lbs in a month and half.
    Last edited by sewNso; 01-25-2012 at 02:52 PM.

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    Super Member sewNso's Avatar
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    i make almost everything from scratch.

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    Senior Member Candela59's Avatar
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    Quote Originally Posted by sewNso View Post
    my husband was a grain farmer for 25 yrs. i do believe it was made out of 'bad' wheat. but i just could not believe it. afterwards, i thought, if it was bleached, it could have been anything to begin with. couldn't remember where i had gotten it. cause i shop here and there. I can remember loading the grain bins out of the grain dryer, and the fine particles that dropped out of auggers or thru the bottom of the dryer. it reminded me of that smell, when the 'leavings' had gotton rained on, and not cleaned up right away. you know, they do 'bleach' flour. i think i will start looking for the 'unbleached flour' and give it a try.

    this flour wasn't that old. not more than 30 days. i usually use 5 lbs in a month and half.
    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 website www.kingarthurflour.com I buy the flour in my local supermarket.
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  9. #9
    Super Member quiltinggirl's Avatar
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    Quote Originally Posted by Candela59 View Post
    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 website www.kingarthurflour.com I buy the flour in my local supermarket.

    Just like Candela59, I buy all my flour and baking mixes from King Arthur Flour. I also store the products in Lock n Lock storage containers and have never had any problems with the flour going bad or smelling bad.
    God, Wonderful Family, Great Health, Awesome Friends, Quilting & Chocolates - - What more could a girl be blessed with!!

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    I like unbleached flour better. I keep my flour in a resealable plastic bin. I have thrown out baking before. I was mixing the batter for a cake and one egg cracked/crushed very easily. I had already dropped it into the batter and got to thinking, "I wonder if the shell has been cracked from the grocery store?" Then I thought it might have bacteria in it so out went the cake batter. I figure it is better to be safe than sorry. Sure spoils the day though, doesn't it?

  11. #11
    Super Member EasyPeezy's Avatar
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    Sounds like your flour was rancid. I've had that happen with rolled oats and couldn't figure
    out why it smelled like dirty socks when baking. LOL. If you don't bake a lot, you might
    be better off buying flour in small bags and storing them in tightly sealed containers.

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    Super Member kuntryquilter's Avatar
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    Flour, cornmeal, rice, etc will become rancid. I keep all of my staples in plastic bags in the freezer. They never go bad.

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    Super Member raedar63's Avatar
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    Quote Originally Posted by Candela59 View Post
    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 website www.kingarthurflour.com I buy the flour in my local supermarket.
    I just spent some time on their website. I recently had bought some of their bread flour and was very impressed but then really never thought any more about it. I must say now after reading some about the company I will save some pennies somewhere else and only buy king Authur flour from now on!
    many thanks for sharing the link
    Rae

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    Senior Member sewhat540's Avatar
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    Debra,
    You make all your bread, so what is a good recipe? My mom use to do that too but I tried after I got married and my dad used it as a doorstop. Help?????

    What is the secret to making good bread and do you wait for a day or so and then freeze it or not?

    Virginia

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    Super Member Caswews's Avatar
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    King Arthur is a great flour .. I buy that locally (which is nice and saves on shipping), I was very happy when the local stores starting carrying it !
    When Life brings big winds of change that almost blows you over.Hang on tight and Believe.
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    Super Member Caroline S's Avatar
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    Quote Originally Posted by sewhat540 View Post
    Debra,
    You make all your bread, so what is a good recipe? My mom use to do that too but I tried after I got married and my dad used it as a doorstop. Help?????

    What is the secret to making good bread and do you wait for a day or so and then freeze it or not?

    Virginia
    Fresh yeast is a must along with good quality flour. I do like to use bread flour that has a higher gluten content. I have had bread failures using older yeast. I do keep my yeast in the fridge but even then it can get old and not work. I don't freeze my bread because it does not last that long but I do put it in the fridge because it does not contain the preservatives store bought bread does.
    Sweet Caroline

  17. #17
    Super Member sewNso's Avatar
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    yes, you all are right. keep it in an airtight container. i do. it holds 5 lbs. and like i said, it wasn't a month old. i usually go shopping and try to get stuff for the month. then use out of my freezer (beef, venison, garden veg's, and items i canned)
    seems to help me on my budget, if i just don't go to the store so often. and keeps the 'crap' out of the house that i don't need. and i also have started using whole wheat flour to bake with, just haven't trained my self to do this 100% yet. it helps keep my blood sugar down. i will check into that king arthur four. and the www flour. scratch pancakes turn out just fine with whole wheat flour.
    i also do some bread making. sorry, just use the ole' breadmaker, and i use the envelope yeast. seems to stay fresher for me that way, and no flops. as long as i make sure and use slightly warm, room temp. water.
    happy baking ladies.

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    My husband & I love to drive to the King Arthur store in Vermont. We come home with a car full of their baking goods. Their box mixes--scones, breads & etc are delicious. Just bought their special baking pan to make scones. I love it. I keep all my flour in the freezer and any grains in the refrigerator. I also mix white flour with wheat flour. See no difference in the end product. I'm feeling hungry--must open one of my box mixes and surprise DH!

  19. #19
    Super Member SouthPStitches's Avatar
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    Several years ago I baked a quick bread and my husband and I almost blew the doors off the house. Horrible, horrible gas and cramping. Couldn't imagine what the problem was. Out went the bread to the compost pile however. Next day or so I checked the canister. The flour didn't smell right. Have to believe that's what caused us to almost self-combust.

  20. #20
    Super Member EasyPeezy's Avatar
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    SewNSo, those little packages of yeast can get very expensive. Why not buy a big package and freeze it? I bake at least twice a week so I always have a little jar in my fridge and the rest in the freezer.

  21. #21
    Super Member purplefiend's Avatar
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    I only use King Arthur flours and store them in air tight containers in the freezer.

  22. #22
    Senior Member GiGi's Avatar
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    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

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    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

  24. #24
    Super Member desertrose's Avatar
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    Quote Originally Posted by Candela59 View Post
    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.





    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...
    Andie, the desert rose
    Live simply,Love generously, Care deeply, Speak kindly

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