tgrlily317
Assistant Cook
- Joined
- Jul 21, 2004
- Messages
- 4
This last month it's been particularly bad. Right now I'm trying to make blueberry muffins and the batter tastes a little gritty and a lot like flour!
I even added less flour than the recipe called for, and splashed in a little more milk and sugar.
What's the problem here? Does the age of the flour matter in baking?
I even added less flour than the recipe called for, and splashed in a little more milk and sugar.
What's the problem here? Does the age of the flour matter in baking?