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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Storing rye flour?
On Oct 23, 12:24 am, Boron Elgar > wrote:
> On Sun, 21 Oct 2007 17:16:06 -0700, anthony > > > wrote: > >I'm about to travel for some seven weeks and have a paper-sack still > >holding about 9 kg of rye-flour. Since we're heading into summer, I'm > >dubious about leaving it that long. Luckily, my hoard of baker's flour > >will be depleted before we leave for colder climes..... > >Is it best to cut my losses and ditch it rather than risk spoilage? > >Or, if I can clear enough space in our refrigerator, would seven weeks > >in the 'fridge be OK? Advice gratefully received. > > Fridge or freezer should be fine. > > I keep all my flours except AP in there. > > Boron Thanks Boron -- in it goes! |
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