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Post by lucyg on Jul 31, 2014 23:01:44 GMT
I know the rules. Here is the recipe.  Paula Deene sour cream mini biscuitsSo my self-rising flour is expired, and I don't want to chance baking these biscuits and having them fail. (Note, I am not concerned about the flour itself being "bad," only about the leavening not working.) I can use regular flour and add 1 tbsp. baking powder and 1/2 tsp. salt per two cups of flour to equal self-rising flour. But if I'm going to do that, I figure I might as well use the self-rising instead of just tossing it out. I can add fresh baking powder, but I don't think I need to add more salt, right? (That is my actual question here. I know it took me awhile to get here.) The ingredient list includes salt, and the salt won't have gone old and useless ... only the actual leavening agent. Right? So would you use the self-rising flour and just add more baking powder? (If you say you would throw out the self-rising flour because you're afraid of food poisoning, I'm afraid I'm going to have to completely discount your opinion.)  Now I'm headed off to the showers and I'm hopeful there will be some help for me when I come back. |
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Post by Zee on Jul 31, 2014 23:03:21 GMT
How expired is it?
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Post by lucyg on Jul 31, 2014 23:08:03 GMT
Such a smart girl. I deliberately left out that information because I didn't want to get yelled at. Let's just say it's a quite a bit expired. Not just past the expiration date or anything. But also not 10 years or anything like that, either. ETA okay: a year expired. I apologize for trying to withhold that important information. |
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Deleted
Posts: 0
Oct 7, 2024 0:26:57 GMT
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Post by Deleted on Jul 31, 2014 23:11:36 GMT
I would not add more salt. I would add leavening, but probably not quite the full amount. The past-date leavening probably hasn't completely lost its mojo, so you don't want to add too much and end up with an over-rising problem.
ETA: I say this based on my personal experience with expired self-rising flour. I only use it for one thing (Pioneer Woman's cobbler), that I make a few times a year. Last time I used it, I noticed it was well past its best by date and added leavening. The full amount. Bad idea. It totally overflowed everywhere. Big mess to clean. When I thought about it, at least the past two times I'd made the cobbler, the flour had been past its date (though I didn't realize it at the time) yet it turned out totally fine.
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Deleted
Posts: 0
Oct 7, 2024 0:26:57 GMT
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Post by Deleted on Jul 31, 2014 23:22:01 GMT
based on my attempts to salvage a can of baking powder... if it is expired by more than a year add the full amount of leavening but not the salt. If it is under a year I'd go with half
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Post by Crazyhare on Jul 31, 2014 23:26:43 GMT
I swear I have seen a test you can use to see if it will still rise. Let me see if I can find it.
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Post by anxiousmom on Jul 31, 2014 23:28:58 GMT
I swear I have seen a test you can use to see if it will still rise. Let me see if I can find it. I thought I saw one also, maybe vinegar to see if it bubbles? I also saw saw a formula, maybe a teaspoon of leavening agent per cup of flour, but I can't remember that either. Apparently I am forgetful tonight. |
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Jul 31, 2014 23:30:32 GMT
I'd put a small amount in a dish and add some water. If it bubbles your leavening should be fine and no, do not add more salt.
Tell me why you want to take a chance and use this when you can make some up that you know will have the correct amount of leavening?
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Post by lucyg on Jul 31, 2014 23:56:44 GMT
Thank you all. AKathy, I was just trying to salvage an entire unopened package of self-rising flour.  Mostly I only use it for scones, and I guess I haven't made scones in, er, over a year. (Okay, yes, it's a year past the expiration date.) But I guess it should go and I'll use the regular flour plus baking powder and salt. Thank you all for your input and if this happens again, I'll try to remember to go easy on adding more leavening to slightly-expired flour. |
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Aug 1, 2014 0:00:54 GMT
Thank you all. AKathy, I was just trying to salvage an entire unopened package of self-rising flour. Mostly I only use it for scones, and I guess I haven't made scones in, er, over a year. (Okay, yes, it's a year past the expiration date.) But I guess it should go and I'll use the regular flour plus baking powder and salt. Thank you all for your input and if this happens again, I'll try to remember to go easy on adding more leavening to slightly-expired flour. I get it but I wouldn't take the chance. I would hate to put the work into the biscuits and have them ruined because of expired flour. Just not worth it to me |
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Post by Scrapbrat on Aug 1, 2014 0:02:22 GMT
I wouldn't use it because you can't measure it exactly like flour. Some portion of the self rising flour us the leavening agent.
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cab919
Full Member
Posts: 161
Location: OHIO
Jun 28, 2014 20:15:34 GMT
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Post by cab919 on Aug 1, 2014 0:49:08 GMT
I would not use it.
Last summer we went to visit my DB and SIL. My SIL wanted me to show her how I make pancakes because hers never turn out. My kids and DH said the pancakes tasted horrible (I think DH said they tasted bitter). I thought they tasted a little off but I usually eat chocolate chip pancakes and not plain ones. My SIL checked the baking powder and it had expired a couple years ago. So since self-rising flour has baking powder in it, I would think expired self-rising flour would affect the taste.
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Post by katiekaty on Aug 1, 2014 1:17:05 GMT
I have no idea how old my flour is-any of it, including the self-rising. I always check by adding water to my hand (making a scoop of my hand to hold the water) and dropping a few pinches of self rising flour in it. It fizzes some, its just fine. Never failed before. I do the same with my can of baking powder.
If your flour tastes off, its probably not the flour but the fact the flour has absorb the odor of something else or got damp. Its why I always place it in an airtight container marked with the type of flour. I never think to put the exp. date on it.
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Post by anxiousmom on Aug 1, 2014 1:26:19 GMT
I love this thread...I have learned something new to add to my cooking knowledge. |
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mimima
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Stay Gold, Ponyboy
Posts: 5,074 
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Post by mimima on Aug 1, 2014 1:28:43 GMT
I've never used self-rising flour, but is there a test like a proofing test for yeast?
If not, add baking powder
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Post by Zee on Aug 1, 2014 1:55:28 GMT
What voltagain said. A year, just expect it won't rise and add to it.
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Paula Deene sour cream mini biscuits
Mostly I only use it for scones, and I guess I haven't made scones in, er, over a year. (Okay, yes, it's a year past the expiration date.)
