How will bread flour I had to sift react?
My grocery store had a sale on 5 lb bags of the bread flour I use so I bought six I think. The ones still in my pantry are three months old or so at this point. As I was dumping a new bag into my Cambro container last night I noticed there was a 1/3" layer of compacted flour on the bottom of the bag. I didn't think much of it and just threw the bag away. This morning when going into the Cambro container of flour I noticed there are some small clumps, 1/16th" or less in the flour.
I sifted the whole five pounds and am wondering how it will act when making my SD dough. I weigh ingredients so I'm not worried there. I am wondering, will it take more/less water, will it handle differently? Any thoughts appreciated.