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Ever notice your pasta or pie dough turning gray after a few days in the fridge? Good news—it’s still safe to use. The color change comes from oxidation, a harmless reaction that affects the natural pigments in flour. It doesn’t impact texture and has very little effect on flavor, and the gray usually disappears once baked. https://cooks.io/4oXcNBE | Cook's Illustrated
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Ever notice your pasta or pie dough turning gray after a few days in the fridge? Good news—it’s still safe to use. The color change comes from oxidation, a harmless reaction that affects the natural pigments in flour. It doesn’t impact texture and has very little effect on flavor, and the gray usually disappears once baked. https://cooks.io/4oXcNBE | Cook's Illustrated
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