Author Topic: Caputo flour dough problem  (Read 792 times)

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Offline vince311

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Caputo flour dough problem
« on: September 21, 2011, 08:50:39 PM »
I purchased a case of caputo flour (10- 2.2 lb bags) and I used 1 to make my dough which turned out very good. I decided to store the rest in zip lock bags and also in a large plastic container.  I live in South Florida where its very humid but I leave the A/C on 78 all the time. Well any way I went to use the flour about 2 weeks later and its very caked up so I decided to sift it. After sifting it seemed OK but every time I make my dough it ri will not stretch very well and it rips very easily. Does this mean that the flour went bad. Thank you Vince