Wheat flour is a basic ingredient. But how you store it directly impacts its flavor and performance. Bad storage results in stale flavors, bad odor, or pests. But this is not hard to prevent. You only need to know what to do. 

Here are some good storage practices that will make your flour last longer.

Know what influences flour freshness

Flour is susceptible to four factors, namely:

• Air
• Moisture
• Heat 
• Light.

Exposure to any of these increases oxidation. This reduces shelf life. 

Wholegrain flours are particularly susceptible. The natural fat in the bran and germ may become rancid with age. But proper storage slows these processes down. 

Keep your flour:

• Dry
• Cool 
• Away from air exposure.

Choose the right container

The original flour paper bags are designed for easy transportation. Not long-term storage. When opened, they allow air and humidity to enter. They also create a way for pests to access the flour.

When you open flour, transfer it into airtight containers. It could be:

• Plastic tins 
• Glass jars
• Metal containers with tight lids. 

Dry the containers before filling them. Also, mark them with the type of flour and expiry date. This will assist you in rotating the stock correctly.

Stock rotation is particularly important if you buy bulk flour. You don’t want older purchases to stay in storage for longer periods.

Keep it in a cool place

High temperature affects floor quality. It accelerates oxidation. In addition, it increases the threat of insects. 

Flour should be kept in a cool place. It could be a:

• Cabinet
• Pantry
• Specific storage place.

Pay attention to this:

• The storage area should be free from direct sunlight. 
• Keep it away from other heat sources, such as ovens. 

This will delay spoilage without reducing baking performance.

Manage moisture carefully

Flour spoils in moisture. Even small moisture levels may lead to:

• Clumping
• Moldiness 
• Unpleasant flavors. 

To avoid this:

• Always dry scoop
• So not open containers around steam or boiling water
• Store them tightly closed
• Keep the containers off the floor.

When flour absorbs moisture, it can affect hydration ratios and dough strength. The above measures prevent that. 

Rotate and refresh your stock

Apply a first-in, first-out strategy. This is because flour loses its freshness and flavor over time. Use the older flour before the newer ones. Even if it doesn’t appear spoiled.

If you bake regularly, always refresh your stock. It may be reasonable to purchase bulk flour. But only under the condition that you can keep it in a good place. You should also consume it within a range of reasonable time. 

Most white flours stay for several months. But wholegrain flours must be consumed quickly.

Check before you bake

Finally, always take a moment to check your flour before using it. Healthy flour has a neutral smell. Spoilt one has a sour and stale smell.

Last words

Good storage only requires these simple practices. Manage air, moisture, temperature, and rotation. This will keep your flour fresh, reliable, and ready for that recipe.