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The one time I had some stored pie dough take on a grey-ish hue is when I'd used UN-bleached flour

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Joined: Mar 10, 2006


Posted to Thread #30595 at 2:59 pm on Nov 17, 2018

instead of my usual Gold Medal All-Purpose Bleached flour. I always assumed it was because of the unbleached flour, but I do put a bit of baking powder in my pie crusts and never thought the grey tone might be due to a leavening agent. Hmmm, I am pretty sure it was dough I'd frozen, too, but forgotten about so it was in there longer than I'd meant to leave it. What I definitely remember is that I was NOT pleased! ha!

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