I just read somewhere that you shouldn’t mix old and new flour, but can’t find any websites that explain why you shouldn’t do this. Does anybody know?
In: 42
Don’t mix old and new ANYTHING.
Flour comes up because its the type of thing that will sit for a very long time and people assume because of that it has 100% unlimited shelf life. A lot of folk have a big container they pour their flour into so if you constantly just add new flour to it you will potentially have 40 year old flour in that thing at some point.
In food service we say FIFO First In First Out to keep foods fresh and prevent food-born illness. Apply this to every ingredient you use including your flour.
Even if nobody gets sick, using fresh high quality flour will make your baked goods taste much better. That trick I learned from old grandmas who never even considered it for food safety.
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