Can flour go bad if it is left in the refrigerator? Why are my cookies dry?

[Cassieb]

I recently tried to make some snicker doodle cookies, I have made them many times before with no problems but about two weeks ago when I tried they turned out VERY DRY, I made a couple batches to make sure I didn’t leave out any ingredients, but they turned out the same each time. I forgot about it and was thinking maybe I was just having a bad day. But today I attempted to use my bread maker my mother gave me for the first time. I followed the instructions exactly but the loaf turned out vey thick and did not rise properly. I added the yeast on the top of the rest of the dry ingredients so I am positive I did not forget that. Is it possible that the flour I am using is causing this? I keep it in the refrigerator the same way my mother used to. It has been there for about 4 months. Can it go bad? If this is not the issue, can anyone please give me any other ideas on what I could possibly be doing wrong?

[mcnerd]

Flour can definitely go bad. You didn't say what type of flour or the container it was stored in, but here is a guide that should provide you some answers.

http://www.recipetips.com/kitchen-tips/t--1039/flour-storage-guide.asp

[Drama Queen]

I recently tried to make some snicker doodle cookies, I have made them many times before with no problems but about two weeks ago when I tried they turned out VERY DRY, I made a couple batches to make sure I didn’t leave out any ingredients, but they turned out the same each time. I forgot about it and was thinking maybe I was just having a bad day. But today I attempted to use my bread maker my mother gave me for the first time. I followed the instructions exactly but the loaf turned out vey thick and did not rise properly. I added the yeast on the top of the rest of the dry ingredients so I am positive I did not forget that. Is it possible that the flour I am using is causing this? I keep it in the refrigerator the same way my mother used to. It has been there for about 4 months. Can it go bad? If this is not the issue, can anyone please give me any other ideas on what I could possibly be doing wrong?

I have never had a problem with flour going bad even after one year. How long have you had the flour?

As for your bread turning out dense and not rising, are you sure your yeast is alive? Look at the expiration date on the package. You MUST put the ingredients into your bread machine according to the manufacturers's instructions in the user's manual. I'm assuming you've read the manual.
Yeast won't cause the bread to rise properly if it is outdated, or the water is too hot or too cold. Check the temperture of the water and add the ingredients in the order given in your manual. Somehow that makes a big difference. With my bread machine the yeast went in FIRST so the water would seep to the bottom and activate the yeast. I have a feeling your yeast isn't being activated because you are putting it in last.

[Big Daddy's House]

Cassieb & Drama Queen;

It IS true.

Yes, flour CAN go bad - especially whole wheat flour, and here's the kicker; EVEN IF IT'S KEPT IN THE FRIDGE.

Sadly, Cassieb, not too long ago, I've just had the same experience that you've had with doing a loaf of bread in your bread machine. I used some outdated whole wheat flour that I kept in the fridge that still looked and smelled fresh. And the yeast wasn't outdated yet. Thought that I might be able to get away with it.

But NOT SO FAST!!! Like your bread Cassieb, mine just didn't rise either. Very little!! I took it out and threw it away when the machine reached the bake cycle, because it had hardly risen at all.

I KNOW that it's not the machine because the last time that I made ww bread in it, it came out perfect!

The thing with baking - and it is the most important thing, is that if all of your ingredients aren't impeccably fresh, especially if you want to make some yeast bread, dinner or cinnamon rolls, cookies, cakes and quick breads, then something WILL DEFINITELY go awry!! Also, make sure that the butter, shortening, water, milk and eggs that you might use are fresh as well.

Leave no stone unturned because if you don't, then the same disaster might come back to haunt you again!! Baking is a science & art, sort of. Like Julia Child used to say. And if you don't use top-notch fresh ingredients, it could spell trouble.

Sadly, and it is a terrible loss, but you'll just have to do like I did and that is to throw away any & all outdated flours of any kind, outdated yeast (definitely a no-no), and start fresh all over. With everything.

Then the best time to make the bread is the very first chance you get, like on the weekends and when the kids are there to help you. They'll just LOVE the smell of freshly-baked bread all over the house!!

Good luck! I'm going to try it again myself, only THIS time around, we ABSOLUTELY MUST make sure that the ingriedients are fresh.

Actually, flour CAN & WILL go rancid, especially ww flour. You know when it starts to, as it'll take on a very rancid odor. It happened to me once. Don't use it! Throw it away.

[candyjob34]

I think so because we also tried to bake a bread using flour that is stored in the refrigerator for almost 2 months. The bread turned out hard and taste a bit awful. Did you allowed the flour to achieve room temperature or you used it cold? I think it is also a factor to consider.

by:
lg refrigerators (http://www.hhgregg.com/Catalog.asp?CatalogID=435&CatalogName=Appliances)

[Whoopie Pie]

are you measuring the flour properly?

http://www.youtube.com/watch?v=TKWACOrFYKU

I doubt that if the flour is 4 months old that would be the reason. I would think that stale flour would only cause off flavors, not dry baked goods.

[Big Daddy's House]

You're right, Whoopie Pie!

Stale flour CAN & WILL have a serious impact on the taste of baked goods.

[antonette93]

Actually, I have never heard of freezing it first. But my mother told me that refrigerating flour would probably kill any pests that were already in the flour.

[Big Daddy's House]

I wouldn't use it if it had ANY bugs in it!!

[Beans]

Cassieb,
I would think the reason the cookies came out dry could be twofold. One is it's likely you used a bit too much flour. What method of flour measuring do you use? Scoop and sweep, spoon into the measuring cups, or by weight? Depending on humidity levels, you could end up with way too much flour using either of the first 2 methods. The other is you may have baked them a wee bit too long.
Regarding the bread not rising...
Were you using a high gluten flour such as bread flour? Or maybe some other kind of flour? In order for bread to rise properly, gluten has to develop during the kneading phase. Another thing could be the age of the yeast. How old was it? Another thing. How hot was the water you used in the recipe? Too hot of water will kill the yeast. Also, the flour measuring method could have some effect also.
Anyway, these are some ideas what could have gone wrong.

Oh, flour in the fridge for 4 months will be just fine. It keeps a long, long time in the fridge. It keeps a long, long time even in the cupboard if kept in a Tupperware or other airtight type container.