Baking is like chess: You can learn the basics in just a few hours, but true mastery is a lifelong pursuit, and there are always new things to learn if you want to keep getting better. The difference between a mediocre loaf and the best bread you’ve ever pulled from the oven — and achieving…
Flour Can, and Will, Spoil
Flour is one of those pantry staples we broadly think of as dry goods. Because it’s shelf-stable and doesn’t need much special handling, most of us simply bring it home, pop it into a cupboard or pantry, and forget about it.
But proper storage makes food last longer, and flour is no exception. For instance, heat and humidity can cause it to spoil or even develop mold. There’s also the risk of flavor transfer, where flour absorbs odors from nearby spices or fragrant foods (like onions), which then show up in your baked goods. And for whole-wheat flour and other whole grains, rancidity is the biggest threat. This happens when the grain’s natural oils oxidize and break down, developing bitter “off” flavors. In fact, many people who don’t care for wheat breads may just be sensitive to those early traces of rancidity.
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Your Best Bets for Flour Storage
If you consistently use up your flour within a couple of months, room-temperature storage is likely sufficient. You should still make a point of storing your flour in a cool, dry, well-ventilated spot — ideally in a sturdy bag or container that keeps out moisture, pests, and odors. However, you should opt for freezer storage if you:
• Bake only occasionally
• Keep a variety of flours on hand that aren’t used regularly
• Stock up on flour at wholesale retailers or during sales
• Work primarily with whole-grain flour
If any of these scenarios apply to you, it may be time to up your flour storage game. For long-term storage, transfer the flour to heavy-duty, airtight containers or bags, label them, and keep them in the freezer. Your flour will be protected from heat and moisture, and its oils won’t oxidize. The popular reference site EatByDate estimates the shelf life of white flour at room temperature at six to eight months, but it’s only four to six months for whole-wheat or self-rising flour — and that’s under ideal storage conditions. Moving your supply to the freezer extends that lifespan to two years for white flour and up to one year for whole-grain flours.
