On Saturday, January 2, 2021 at 4:15:27 PM UTC-5, bruce bowser wrote:
> On Sunday, December 20, 2020 at 12:05:53 PM UTC-5, wrote:
> > On Sunday, December 20, 2020 at 10:49:44 AM UTC-6, Graham wrote:
> > > I've made plenty of pizza bases with "00" Italian flour that have had a
> > > superb texture - light and crunchy, but not tough.
> > > A few weeks ago I found that the "00" flour in the pantry had passed the
> > > expiry date so I made several bases (after the first fermentation) and
> > > froze them.
> > > I thawed one of them out last night and set it in a warm cupboard to rise a
> > > bit. No reaction! I made the pizza anyway and the crust edges were almost
> > > as hard as concrete.
> > > I will try and proof another one but it looks as if the remaining will end
> > > up in the land-fill.
> >
> > It's not your flour. It's your yeast that's gone bad.
>
> That's good. Let it ferment. Remember the smell of Pizza Hut's restaurants in the mid 70's?

And never forget the olive oil and fennel.