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Flour has always been necessary for a home cook's baking pantry. Yet now that more people than ever are baking and creating their own sourdough starters, flour has become a valuable resource. In fact, it's so popular that buying it comes at a price, much like with many home essentials. So be sure you know how to store flour when you do manage to get your hands on some of this really valuable product. Flour, a staple of every kitchen, is prone to rancidity and pests, neither of which will enhance the flavour of your bread unless you eat it very quickly. Thus proper flour storage is essential. And all you need to remember are the storage instructions for flour.
Room-Temperature Storage
Do you know why it has become so popular to store dry ingredients in airtight food storage containers? By using those containers, you may extend the shelf life of many of your products, such as flour, so your pantry will function more efficiently. By putting it in airtight plastic containers or a glass Mason jar, which also deters pests like flour bugs, you can keep it fresh for up to 10 months. If you vacuum seal your flour and have the right equipment, it can last for up to two years.
Store It In The Refrigerator
If properly maintained, the majority of flour types can be kept in the refrigerator for up to a year. It's a good idea to use an airtight container and label it with the date you first stored it to keep track.
Also, because moisture can reduce the quality of the flour and cause it to clump, you should keep your flour in the refrigerator and away from anything that can emit moisture.
Store It In The Freezer
If you buy a lot of flour or don't use it all that often, the freezer is the best place to keep it. The shelf life of frozen flour is unrestricted if it is stored in a container containing oxygen absorbers. The best methods for removing the most air and maintaining freshness are vacuum-sealing systems and Mylar bags.
When removing the flour from the container after taking it out of the freezer, let it warm up to room temperature. As a result, the flour won't be exposed to moisture or become damp, which could make it clump and spoil.
