![]() It can last a year before it starts to go rancid because the volatile germ and. You know, unless you’re baking up a storm. White flour (like all-purpose, bread flour, cake flour) has a long shelf-life, both at the grocery store and at home. Voilà, your flour should last up to two years in the freezer or one year in the fridge (make that up to six months for whole-wheat flour). ![]() For the longest shelf life, store the flour as far from the fridge or freezer door as possible to reduce exposure to light and warmth every time you go looking for leftovers. While a dark, cool pantry will certainly do, the fridge is better, and the freezer is best. Wheat flour has a shelf life of up to six months if stored unopened in the pantry. (Alternatively, you can just slip the entire bag into the container or plastic bag without opening it.) The more airtight the container, the better-this will prevent oxidation and keep the flour from absorbing other flavors. If you want to extend the shelf life of this flour, then tightly seal the flour in an air tight plastic container and freeze it in your freezer. First, open the flour and transfer the contents to either a plastic container with a tight-fitting lid, or a large, resealable plastic bag.Gluten-free flours and gluten-free flour blends These flours and flour blends often contain nut or root flours, which makes them quicker to spoil, so you can expect them to last three to six months, depending on storage. The next time you bring home a fresh bag of flour, here’s how to store it: Most will keep for three to six months, depending on storage. According to the flour experts at the King Arthur Baking Company, there are three key elements to storing any kind of flour: It should be airtight, cold and in the dark. Properly stored, white flour will maintain best quality for about 2 years, but will remain safe beyond that time.
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