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Forum
-> Recipe Collection
-> Challah and Breads
Bitachon101
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 Thu, Apr 16 2015, 11:45 pm
What's the worst thing that can happen from adding some really old flour into my challah recipe?
I sifted to make sure no bugs but I ran out of flour and the dough was way too sticky. I found a bag of whole what flour in my cabinet that said (yes I'm embarrassed..) Exp 2010!   
I was desperate and sifted some and added to the dough and it looked great. Just waiting for it to rise.
I'm no pro in the kitchen but will it make it taste old and stale?
Added in a few cups worth.
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zaq
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Fri, Apr 17 2015, 4:50 pm
I have never used flour that old, but based on my sad experience using 3 or 4 year old cake meal,which is not quite the same thing but almost, chances are the taste will be less than springtime fresh. It depends on the percentage of old to new.
I thought your question was going to be about kemach yoshon.
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Amarante
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Fri, Apr 17 2015, 6:00 pm
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Worse that will happen is that the taste will be off. Whole wheat flour has an even shorter shelf life than white flour. Since you had no choice, you had to do it. No one will fall ill from it :-)
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Bitachon101
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Sat, Apr 18 2015, 10:39 pm
The challah came out OK though it did have a little bit of an "off taste"....
Oh well. I think I'll chuck the rest of that flour!
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Hashem_Yaazor
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Mon, Apr 20 2015, 10:34 am
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Whole grain flour goes rancid more quickly than refined flour....kept in the freezer, it should stay fresher, though.
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Ruchel
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Mon, Apr 20 2015, 12:54 pm
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FTR, even if your psak is to not check flour (I was taught this is minhag Europa), old flour needs.
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