How to store flour so it stays fresh

How to store flour so it stays fresh

Flour is a powder made from milled wheat, corn, rice or seeds (or dried roots such as cassava). It is used in many different culinary applications, from baked goods like bread, cakes and pie crusts to roux for sauces and airy batters. Most conventional flours are made from wheat grains (or wheat berries), consisting of an endosperm, a germ and a bran.


How to tell if the flour is fresh

 Poor quality flour will cause the food to not rise properly. Fresh flour does not have a distinct smell, but it will have a slightly sour, musty smell and it is bad. It's best to buy only the amount of fresh flour you need at the grocery store. Avoid buying extra flour unless you will use it quickly.

 How to store flour
Flour is a pantry staple that, unless you pass it in a hurry, carries the risk of rancidity and wildness, which will not make your bread tasty. Therefore, it is important to store flour properly. 

And all you have to remember are three rules about storing flour.

1. Storage of flour should be cold.

Preventing flour from going bad means keeping the oils in the product as fresh as possible. Just as your oil bottle in the pantry can go rancid, so can the oils in the flour.
If you have space in your freezer, this may be the best place to store flour, because it will prevent any damage and only four days in the freezer will kill any possible pests. If you don't make a lot of bread or have a large freezer, this is a great solution. These airtight containers can hold bags of flour and sugar and keep them fresh for a long time
A fridge is a great second location, but unless you have another fridge in the garage or basement, this space is often limited. Therefore, if you have loaded a ton of flour to get you out of your current situation, you will need a very good place, such as a basement,  garage, and it's every other place in your home that feels a little different. sounds good .  If it's cold enough that you need to heat up, consider closing the heating vents in the room where you store your flour.
You can leave your flour in its original container, but for long-term storage, it is best to move it to an airtight container that can protect it from the smell (the flour will absorb odors) and liquid on the freezer side. .

2. Storage of flour should be dark. 

The second enemy of flour preservation is light, both because it creates heat (see: Rule 1) and because the light itself can promote oxidation, which is the enemy of flour preservation . Obviously, if you store in the freezer or refrigerator, the darkness is automatic. If you don't have room in your fridge or freezer, consider storing them in an airtight container. If you have a lot of flour, consider storing the bags in the refrigerator or in an airtight container in the best place in your home. 


3. Storage of flour should be airtight. 

This is very important, because the destruction of the flour you are trying to avoid comes from oxygen. No air, slow damage. Yes, the paper bags that the flour comes in are good for the store, but as soon as you bring them home, even if you leave them closed, you are running against time. At a minimum, place the entire bag in a three-gallon zip-top plastic bag and remove as much air as possible before sealing and storing in a cool, dark place.

 If you store a lot and don't need to get it quickly, you can also use a vacuum sealer and vacuum bag to store unopened bags of flour, or even parts of bags, until you need them.

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