Last night, I made a mistake of putting wheat flour in a mixing bowl
(to amke dough) and then went about doing others things: cooking,
eating, cleaning, etc.

When I started making the dough. I realized that the air exposure had
made the flour to seperate. I proceeded and put in an air tight
ocntainer and placed it in the fridge. Now, I tried to make roti and
could tell that it'd not work well.

Can it be fixed? Or should I make something else if something else can
be made.

"Manda Ruby" ha scritto nel messaggio

> Last night, I made a mistake of putting wheat flour in a mixing bowl> (to
> amke dough) and then went about doing others things: cooking,> eating,
> cleaning, etc.
>
> When I started making the dough. I realized that the air exposure had>
> made the flour to seperate. I proceeded and put in an air tight>
> ocntainer and placed it in the fridge. Now, I tried to make roti and>
> could tell that it'd not work well.

I am eager to read what others have to say, because in over 50 years of
cooking I have never seen what you describe. While I think it is better not
to walk away and leave most food products open to the air and creatures,
flour tends to be a fairly stable food and I would be surprised to see such
alteration within a few hours.

I presume when you say wheat flour you mean a whole grain flour? Integrale?

On Aug 13, 12:45*pm, "Giusi" > wrote:
> "Manda Ruby" ha scritto nel messaggio
>
> > Last night, I made a mistake of putting wheat flour in a mixing bowl> (to
> > amkedough) and then went about doing others things: cooking,> eating,
> > cleaning, etc.
>
> > When I started making thedough. I realized that the air exposure had>
> > made the flour to seperate. *I proceeded and put in an air tight>
> > ocntainer and placed it in the fridge. Now, I tried to make roti and>
> > could tell that it'd not work well.
>
> I am eager to read what others have to say, because in over 50 years of
> cooking I have never seen what you describe. *While I think it is better not
> to walk away and leave most food products open to the air and creatures,
> flour tends to be a fairly stable food and I would be surprised to see such
> alteration within a few hours.

That's what I figured too. I do have to say that this flour was kept
in plastic bag - a regular plastic bag used to put veges wqen shopping
in the grocery store - and in the crisper of the fridge. This was
goven to me to try. After taking some out into a container about 5/6
days ago, I just wrapped that tie thing and put the bag in the crisper
until last night. May be this happened because I didn't tie that tie
well. What do you think?

I have bought a 4 lb bag and put them in a big plastic container that
I got from a dollar store. The container has the little pieces on each
side to snap the lid and so I assumed that it's air tight enough. I
saw some nice container at Ross the other day but I'd not feel that
it'd be air tight with the easy-pour-lid-thing feature. I have some
whey protein bottle a couple of 2 lb ones and a 5 lb one - that I can
use.

>
> I presume when you say wheat flour you mean a whole grain flour? *Integrale?

100% whole wheat flour

Manda Ruby wrote:

> That's what I figured too. I do have to say that this flour was kept
> in plastic bag - a regular plastic bag used to put veges wqen shopping
> in the grocery store - and in the crisper of the fridge. This was
> goven to me to try. After taking some out into a container about 5/6
> days ago, I just wrapped that tie thing and put the bag in the crisper
> until last night. May be this happened because I didn't tie that tie
> well. What do you think?
>
> I have bought a 4 lb bag and put them in a big plastic container that
> I got from a dollar store. The container has the little pieces on each
> side to snap the lid and so I assumed that it's air tight enough. I
> saw some nice container at Ross the other day but I'd not feel that
> it'd be air tight with the easy-pour-lid-thing feature. I have some
> whey protein bottle a couple of 2 lb ones and a 5 lb one - that I can
> use.
>
>> I presume when you say wheat flour you mean a whole grain flour? Integrale?
>
> 100% whole wheat flour
>
Is this AmandaF?? This sounds like one of her problems...

On Aug 13, 12:45 pm, "Giusi" > wrote:
> "Manda Ruby" ha scritto nel messaggio
>
> > Last night, I made a mistake of putting wheat flour in a mixing bowl>
> > (to
> > amkedough) and then went about doing others things: cooking,> eating,
> > cleaning, etc.
>
> > When I started making thedough. I realized that the air exposure had>
> > made the flour to seperate. I proceeded and put in an air tight>
> > ocntainer and placed it in the fridge. Now, I tried to make roti and>
> > could tell that it'd not work well.
>
> I am eager to read what others have to say, because in over 50 years of
> cooking I have never seen what you describe.


She didn't describe anything, all she wrote is gibberish... she expresses
herself like you do, unintelligibly.

Your most precious hours are spent on usenet, attacking others. You
obviously do not have a life.
I won't say "get a life". Some people, like you, are not competent to
do that. People like you, are parasites to civilizations.

On Aug 14, 9:21*am, Manda Ruby > wrote:
> *Your most precious hours are spent on usenet, attacking others. You
> obviously do not have a life.
> I won't say "get a life". Some people, like you, are not competent to
> do that. People like you, are parasites to civilizations.

Now Mandy, Mandy, Mandy...that's just plain cruel. Are you wearing
your mean shoes today. Everybody deserves to live. Now go back and
take your meds and calm down and then come back.

On Aug 14, 7:17*am, "brooklyn1" > wrote:
> On Aug 13, 12:45 pm, "Giusi" > wrote:
>
> > "Manda Ruby" ha scritto nel messaggio
>
> > > Last night, I made a mistake of putting wheat flour in a mixing bowl>
> > > (to
> > > amkedough) and then went about doing others things: cooking,> eating,
> > > cleaning, etc.
>
> > > When I started making thedough. I realized that the air exposure had>
> > > made the flour to seperate. I proceeded and put in an air tight>
> > > ocntainer and placed it in the fridge. Now, I tried to make roti and>
> > > could tell that it'd not work well.
>
> > I am eager to read what others have to say, because in over 50 years of
> > cooking I have never seen what you describe.
>
> She didn't describe anything, all she wrote is gibberish... she expresses
> herself like you do, unintelligibly.

she writes like she's been into the wine.

On Fri, 14 Aug 2009 14:17:09 GMT, brooklyn1 wrote:

> On Aug 13, 12:45 pm, "Giusi" > wrote:
>> "Manda Ruby" ha scritto nel messaggio
>>
>>> Last night, I made a mistake of putting wheat flour in a mixing bowl>
>>> (to
>>> amkedough) and then went about doing others things: cooking,> eating,
>>> cleaning, etc.
>>
>>> When I started making thedough. I realized that the air exposure had>
>>> made the flour to seperate. I proceeded and put in an air tight>
>>> ocntainer and placed it in the fridge. Now, I tried to make roti and>
>>> could tell that it'd not work well.
>>
>> I am eager to read what others have to say, because in over 50 years of
>> cooking I have never seen what you describe.
>
> She didn't describe anything, all she wrote is gibberish... she expresses
> herself like you do, unintelligibly.

so says the world's foremost expert on gibberish.

blake

On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
> wrote:

>Last night, I made a mistake of putting wheat flour in a mixing bowl
>(to amke dough) and then went about doing others things: cooking,
>eating, cleaning, etc.
>
>When I started making the dough. I realized that the air exposure had
>made the flour to seperate. I proceeded and put in an air tight
>ocntainer and placed it in the fridge. Now, I tried to make roti and
>could tell that it'd not work well.
>
>Can it be fixed? Or should I make something else if something else can
>be made.

I do not understand "made the flour to separate". If liquid has been
added to the flour, the only thing that happens is that it forms a
hard dry skin. If you have NOT added liquid, then it is still dry
flour. Please explain.

Alex

On Aug 13, 12:59*pm, Chemiker > wrote:
> On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>
> > wrote:
> >Last night, I made a mistake of putting wheat flour in a mixing bowl
> >(to amkedough) and then went about doing others things: cooking,
> >eating, cleaning, etc.
>
> >When I started making thedough. I realized that the air exposure had
> >made the flour to seperate. *I proceeded and put in an air tight
> >ocntainer and placed it in the fridge. Now, I tried to make roti and
> >could tell that it'd not work well.
>
> >Can it be fixed? Or should I make something else if something else can
> >be made.
>
> I do not understand "made the flour to separate". If liquid has been
> added to the flour, the only thing that happens is that it forms a
> hard dry skin.
After liquid was added, when I kneded the dough, it didn't behave the
way I have experienced before in making dough.

>If you have NOT added liquid, then it is still dry
> flour. Please explain.

Since I was talkinf about dough, of course, I had added water, and was
talking about the behavior after adding water and in fact, when I
kneded the dough. It's just weird. And I didn't add al watre at once.
So, it's really weird.

> Alex

On Thu, 13 Aug 2009 21:06:32 -0700 (PDT), Manda Ruby
> wrote:

>On Aug 13, 12:59*pm, Chemiker > wrote:
>> On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>>
>> > wrote:
>> >Last night, I made a mistake of putting wheat flour in a mixing bowl
>> >(to amkedough) and then went about doing others things: cooking,
>> >eating, cleaning, etc.
>>
>> >When I started making thedough. I realized that the air exposure had
>> >made the flour to seperate. *I proceeded and put in an air tight
>> >ocntainer and placed it in the fridge. Now, I tried to make roti and
>> >could tell that it'd not work well.
>>
>> >Can it be fixed? Or should I make something else if something else can
>> >be made.
>>
>> I do not understand "made the flour to separate". If liquid has been
>> added to the flour, the only thing that happens is that it forms a
>> hard dry skin.
>After liquid was added, when I kneded the dough, it didn't behave the
>way I have experienced before in making dough.
>
>>If you have NOT added liquid, then it is still dry
>> flour. Please explain.
>
>Since I was talkinf about dough, of course, I had added water, and was
>talking about the behavior after adding water and in fact, when I
>kneded the dough. It's just weird. And I didn't add al watre at once.
>So, it's really weird.
>
The way you explained it was confusing. It sounded like you were
talking about dry flour before you'd added anything to it.

Now that you've given us some context, it sounds to me like your
mixture was in the sponge stage. What happened is not a bad thing.
Maybe you made some sort of sourdough by chance, I don't know. I'd
just go with it and see what happens. Remix and add more flour. It
sounds like you inadvertently made the beginnings of a kick ass bread!

Please report back with the results.



--

sf

On Aug 13, 10:01*pm, sf > wrote:
> On Thu, 13 Aug 2009 21:06:32 -0700 (PDT), Manda Ruby
>
>
>
>
>
> > wrote:
> >On Aug 13, 12:59*pm, Chemiker > wrote:
> >> On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>
> >> > wrote:
> >> >Last night, I made a mistake of putting wheat flour in a mixing bowl
> >> >(to amkedough) and then went about doing others things: cooking,
> >> >eating, cleaning, etc.
>
> >> >When I started making thedough. I realized that the air exposure had
> >> >made the flour to seperate. *I proceeded and put in an air tight
> >> >ocntainer and placed it in the fridge. Now, I tried to make roti and
> >> >could tell that it'd not work well.
>
> >> >Can it be fixed? Or should I make something else if something else can
> >> >be made.
>
> >> I do not understand "made the flour to separate". If liquid has been
> >> added to the flour, the only thing that happens is that it forms a
> >> hard dry skin.
> >After liquid was added, when I kneded the dough, it didn't behave the
> >way I have experienced before in making dough.
>
> >>If you have NOT added liquid, then it is still dry
> >> flour. Please explain.
>
> >Since I was talkinf about dough, of course, I had added water, and was
> >talking about the behavior after adding water and in fact, when I
> >kneded the dough. *It's just weird. And I didn't add al watre at once.
> >So, it's really weird.
>
> The way you explained it was confusing. *It sounded like you were
> talking about dry flour before you'd added anything to it. *
>
> Now that you've given us some context, it sounds to me like your
> mixture was in the sponge stage. *What happened is not a bad thing.
> Maybe you made some sort of sourdough by chance, *I don't know. *I'd
> just go with it and see what happens. *Remix and add more flour. *It
> sounds like you inadvertently made the beginnings of a kick ass bread!

Really? Strange. I just out it back in the fridge and left it
alone.

I was thinking to bring it to room temp, add more flour, let it sit
and try to make roti.

I don't know how to make bread. I am sure I can find a reciope but
what would be the easiest recipe to follow for using this dough? And
can I just leave the dough in the fridge and deal with making bread
tomorrow unless I should add flour today and need to let it sit?

Also, I don't have any thing to put the bread in and bake it - I never
bought any bakign pan after I moved here from another state, leavign
behind lots of stuff - but I won't mind buying one. I won't mind
baking my bread on regular basis. In fact, I want to bake somehting
that's like the one from this Italian restaurant hmm..I forgot the
name.. I used to go there a lot when I was in Houston. It's one of the
mjaor chain store. Prices were not cheap either but I wouldn't eat
Italian food anywhere else except that resturant and one family
restaurant near where I lived.




>
> Please report back with the results.

I will but first an easy bread recipe, even if it is sourdough bread?
remember that this is 100% whole wheat.

>
>
>
> --
>
> sf- Hide quoted text -
>
> - Show quoted text -

On Aug 13, 11:06*pm, Manda Ruby > wrote:
> On Aug 13, 12:59*pm, Chemiker > wrote:
>
>
>
> > On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>
> > > wrote:
> > >Last night, I made a mistake of putting wheat flour in a mixing bowl
> > >(to amkedough) and then went about doing others things: cooking,
> > >eating, cleaning, etc.
>
> > >When I started making thedough. I realized that the air exposure had
> > >made the flour to seperate. *I proceeded and put in an air tight
> > >ocntainer and placed it in the fridge. Now, I tried to make roti and
> > >could tell that it'd not work well.
>
> > >Can it be fixed? Or should I make something else if something else can
> > >be made.
>
> > I do not understand "made the flour to separate". If liquid has been
> > added to the flour, the only thing that happens is that it forms a
> > hard dry skin.
>
> After liquid was added, when I kneded the dough, it didn't behave the
> way I have experienced before in making dough.
>
> >If you have NOT added liquid, then it is still dry
> > flour. Please explain.
>
> Since I was talkinf about dough, of course, I had added water, and was
> talking about the behavior after adding water and in fact, when I
> kneded the dough. *It's just weird. And I didn't add al watre at once.
> So, it's really weird.
>
>
>
> > Alex- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

You didn't say, "dough," which would mean you'd added liquid -- you
said "flour." That's what was confusing.

N.

On Aug 14, 8:31*am, Nancy2 > wrote:
>
> You didn't say, "dough," which would mean you'd added liquid -- you
> said "flour." *That's what was confusing.

Well, my subject title was about the dough. I should have said "after
adding water and mixing". I was busy and was writing the post in a
rush, as usually the case.

"Manda Ruby" ha scritto nel messaggio
On Aug 14, 8:31 am, Nancy2 > wrote:
>
> You didn't say, "dough," which would mean you'd added liquid -- you> said
> "flour." That's what was confusing.

Well, my subject title was about the dough. I should have said "after
adding water and mixing". I was busy and was writing the post in arush, as
usually the case.

Computer conversations are a continuance of the idea "GIGO". You tell us a
rushed half story, you cannot expect much in responses. Try the next time
to be succinct and complete.