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    You are in: Home / Community Forums / Breads & Baking / Shelf life of flour?
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    Shelf life of flour?

    Thu May 26, 2005 5:39 pm Groupie
    What do most of you think is the shelf life of white flour? What about whole wheat flour? What do you consider a safe way to store either? I'm working on a 3 month food storage plan including whole wheat flour and need to know how to store it for best preservation. Thanks in advance for your help.
    Donna M.
    Thu May 26, 2005 11:14 pm
    Forum Host
    I most generally store my extra flour in the freezer to keep it fresh. White flour would be fine for 3 months unrefrigerated but whole wheat would not. Whole wheat can turn rancid quite quickly. Store it in the fridge or freeze it.
    Fri May 27, 2005 12:44 am Groupie
    I didn't know this either. How do you tell if your flour is no good anymore?

    Fri May 27, 2005 1:09 am Groupie
    i keep both of my whole wheat flour and all purpose flour in the fridge.

    how about bread flour? where's the best place? My bread flour is inside a plastic bag. Should i transfer it in a container? Or can i just put the plactic( with the bread flour inside) inside the fridge?
    Heather Sullivan
    Fri May 27, 2005 3:38 am Groupie
    I use it up too quickly to know. Almost all flour in my home doesn't stay around longer than a month, maximum. No confusion then icon_wink.gif
    Fri May 27, 2005 11:28 am
    Semi-Experienced "Sous Chef" Poster
    The only time I ever knew my flour "wasn't good anymore" was when I opened the container to find worms. ICK! I was completely grossed out. My flour usually stays around months and months and I've never noticed any problems with it. My whole wheat flour is in my freezer -- it's also many months old, but seems to work fine.
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