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s.belle
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| Joined: | Sun Mar 16th, 2008 |
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| Posts: | 5 |
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Posted: Fri Mar 21st, 2008 04:08 pm |
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Okay I'm brand new and I'm making my first batch. RIGHT NOW!! I'm very excited as you can see. My question to all of you veterans is how long can I store the extra flour? Also how do I store it? Airtight in freezer? 
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KSherrill
Moderator
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Posted: Fri Mar 21st, 2008 05:52 pm |
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The "good stuff" in the freshly-milled flour will still oxidize in the freezer. The cold temperature just slows down the process. It also slows down the rate at which the oils become rancid. At room temperature, "within about 72 hours 90% of over 30 nutrients are virtually gone." I've heard varying time tables for flour in the freezer, but based on my experience and tastebuds, I'd say after 5 days (I have heard 7 days) in the freezer, you've lost most of the nutrients. It does not taste rancid to me after this, but definitely seems drier. I've tried making bread from frozen flour, and was not impressed. The very best thing to do is mill only what you will use right away.
There are exceptions for pancakes, muffins and cookies. Sometimes I will mill flour for those things to make the next morning. I measure the dry ingredients and flour and store it together in a Ziploc bag in the freezer. The flour does fine overnight for those types of recipes. But I generally do not mill flour any farther in advance than that. And I never mill it in advance for bread. Bread just does better with freshly-milled, warm flour.
Of course, there are times when I will accidently mill more than I need. I do save that and label it in little Ziploc bags. If I don't mill enough another time and just need a half cup of this or that, then I can use a bit of the frozen flour. But I mainly just use it for breading for chicken strips etc., or for thickening gravy (soft white or oat groats works well for gravy).
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s.belle
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Posted: Fri Mar 21st, 2008 06:35 pm |
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Thanks so much! I had looked all over for those answers(probably missed it somewhere) I don't have much left. Maybe a cup, I'd just like to use it if possible. Since I make breakfast almost everymorning- it definatly won't be wasted!!!
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s.belle
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Posted: Fri Mar 21st, 2008 08:16 pm |
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Ok now that I'm enjoying the most wonderful bread I have ever made......Does anyone know how long it will stay fresh like this?
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KSherrill
Moderator
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Posted: Fri Mar 21st, 2008 08:21 pm |
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| It will be best within the first three days. After that, it begins to taste a little dry to me. But it should last a week before you need to worry about mold. In our house, each loaf disappears with in two days! I make two loaves at a time, and freeze one until the first is gone.
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