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Simple Musty Flour Cooking Recipe

Below is the quick and easy cooking recipe for Musty Flour.

When flour has acquired a musty smell and taste, from dampness and other causes, it may be recovered by the simple use of magnesia, allowing thirty grains of the carbonate to one pound of flour. It is to be leavened and baked in the usual way of making bread. The loaves will be found to rise well in the oven, to be more light and spongy, and also whiter than bread in the common way. It will likewise have an excellent taste, and will keep well. The use of magnesia in bread making is well worthy of attention, for if it improves musty flour, and renders it palatable, it would much more improve bread in general, and be the interest of families to adopt it. The use of magnesia in bread, independent of its improving qualities, is as much superior to that of alum as one substance can be to another.


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