Sunday, May 30, 2010
Some flours need different storage than others.
For example, pastry flour should be stored in the freezer.
It will not go bad, but pastry is best made with cold ingredients so keeping it cold in your freezer is only good sense.
Whole grain flours, such as soy or wheat should be stored in the freezer also.
Whole grain flours have a tendency to go rancid unless used up quickly. So, by keeping them in the freezer, they will last a lot longer.
All-purpose flour( both bleached and unbleached), cake flour, and bread flour are fine if they are stored at room temperature.
They are not going to turn rancid.
And if you use your flour for making bread, you don't want your flour cold.