Flour vs yeast freshness...that new type of yeast packet is an IDY yeast, correct?
I keep my IDY in the freezer(1 lb. bag) and it can go a year and still be golden.....3 month old freshly milled flour should not give you any problems either though I wouldn't think
I've assumed it's IDY or a RapidRise, based on recommend usage, but don't know for sure.
Well here's the deal....when I first opened the Harvest King flour, it was behaving a bit better than the GM B4B flour. Mainly better flavor and browning. So I was going to keep an eye on it to see if the Harvest King label was going to turn out to be different than the GM label, but now it's behaving just like I'd expect from the GM label.
I've lost the "magic" that came "so effortlessly" with my first doughs.
Iím hoping that Iím wrong on the flour, but I donít think so. When Harvest King first came on the retail market, with limited distribution, I had much better results. Then after a couple of label changes and full distribution I was having more inconsistencies. I suspected that the flour had been changed, as is usually the case, but after this little incidentÖ. Well, I think itís simply a freshness issue.
This is one of those things where it would be great to know for sure, but bad news for me if Iím right. GM flour has a high turn-over in my area, but the flour usually sets in a warehouse/distribution center for who knows how long before it hits the store shelves.
So, Iím still hoping that someone might be able to tell me that 3 months truly couldn't have made that much of a difference. And I'm not buying another 50 lbs of Harvest king right now to find out.
Thanks for continuing on this...sounds like you are having good experimental results.
Yah, just because I'm not posting doesn't mean that I'm not working on it.
The good thing here is that I have a manager that is willing to talk "pizza" with me and I'm working on something "current" that I can sample and compare on a regular basis.
I did have a bit of a distraction. I found that the La Pina Harina flour I prefer to use for flour tortillas was discontinued in November, and had to source new flour. Thankfully, I found something even better. It's a professional tortilla flour that is just now entering the retail market with "very limited distribution". It a rare "California wheat" grown and milled here especially for flour tortillas.