White flour storage report, or Rotate your preps... reminder #234
 

Opened up some of our #10 cans of flour today as part of our flour storage test..

Can from 2006 Obviously Rancid, stong acidic smell... trashcan
Can from 2007 Flour good, edible, but doubtful it will last another 12 months.
Can from 2007 Bad seal, possible missing oxy absorber, noticably yellowed... trashcan


There is lots of conflicting information on flour. We knew it was short term storage, but some guidelines say you can store for 5 years or more. We decided we would test what I consider to be nearly ideal storage conditions:

#10 cans, oxy absorbers, dedicated room in house north side of house, all sunlight blocked out with heavy curtains, 72 degrees max summer, no heater during winter, avg temp in winter <62

Conclusion:

1. We will double up on white wheat storage, and only buy what flour we can use within 12 months or so.
2. ROTATE ROTATE ROTATE. If we were not rotating we would have never have found this during a time that can the flour can easily be replaced and adjustments in storage strategy made.

Re: White flour storage report, or Rotate your preps... reminder #234
 

Time to start making pizza!

http://www.pizzamaking.com/forum/index.php

Re: White flour storage report, or Rotate your preps... reminder #234
 

Thanks, will shorten my storage times

Re: White flour storage report, or Rotate your preps... reminder #234
 

I got some yoder's canned whole wheat flour... I should probably start using it up asap... only had for a year or so... opened up one can a while back and it was fine...
Definitely much better and healthier and tastier to store wheat berries than flour... and just grind up the berries as needed... flour goes bad quick... I mostly only use spelt flour / hemp flour / chickpea flour / etc, so I don't use up my wheat berries or wheat flour very quickly... what would you want with white flour... do people actually eat that stuff??? :confused_m: