![]() You know, unless you’re baking up a storm. 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).Photo by Joseph De Leo, Food Styling by Micah Marie Morton. 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. Prolong the shelf life of your flour with these tips from a food scientist and a grain expert. While a dark, cool pantry will certainly do, the fridge is better, and the freezer is best. (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. First, open the flour and transfer the contents to either a plastic container with a tight-fitting lid, or a large, resealable plastic bag.If stored at room temperature for about a year, white flour will last for about two. Flour should be packaged in airtight bags or containers to prevent it absorbing flavors from the other foods in your fridge or freezer. ![]() The other is extending the shelf life of vulnerable flours by storing them in a refrigerator or freezer. If you want to store flour for a longer period of time, bulk purchases and storing it in an airtight container are the best options. One option is buying only enough flour for a few months use and replacing it regularly. All flour has a printed best by or best if used by date somewhere on the package. The canned product is not the same as the dry product. Flour seems like one of those pantry items with an unlimited shelf life, but it does actually expire. The next time you bring home a fresh bag of flour, here’s how to store it: Find out the signs of spoiled flour, the shelf life of different types of flour, and tips on how to properly store your flour. This method of storing white flour has a shelf life of 10 to 15 years. 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.
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