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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
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!
Other messages in this thread:
- 30595. How early can I make pie dough Without freezing? - MariaDNoCA - 7:36am on 11/17/18 (5)
- Maria, the only dough that changed in the refrigerator (versus freezer) had - MarilynFL - 12:55pm on 11/17/18
- So helpful Marilyn - thanks! [NT] - deb-in-MI - 1:22pm on 11/17/18
- The one time I had some stored pie dough take on a grey-ish hue is when I'd used UN-bleached flour - wigs - 2:59pm on 11/17/18
- I have made and stored pie dough in the fridge for 2 days B4 rolling out and using, but BH&G says U - wigs - 2:42pm on 11/17/18
- Thanks all, ok Monday or Tuesday it is! [NT] - MariaDNoCA - 8:28pm on 11/17/18