Rescuing old wholemeal flour
I have been using the blechedre strong wholemeal flour in my bread machine and recently it's stopped rising properly and very dense. I tried all the tricks with no luck. I eventually tried a different flour with the same recipe and it came out perfectly. the old glory came from a 25kg bag and I think it might be out of date
what makes strong wholemeal go 'bad'?
Is there any way of using that flour again? What if i add vital wheat gluten? (Already tried adding 1tbsp to 500g)