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Author Topic: Quick kitchen tip: Keeping flour fresher  (Read 8689 times)

Offline Brother Tony

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Quick kitchen tip: Keeping flour fresher
« on: April 04, 2011, 01:01:52 PM »
By Noelle Carter, Los Angeles Times (MCT):

Basic flours (such as all-purpose, cake, pastry and bread flours) are generally more stable for storage than whole grain or alternative flours, which last longer if stored in the freezer.

Storing flour may not be something we tend to think about often in the kitchen, but it can stale or go rancid if not kept properly, potentially ruining a recipe. Here are some tips from the L.A. Times Test Kitchen:

Basic flours (including all-purpose, cake, pastry and bread flours) are generally more stable for storage than whole grain or alternative flours. Before grinding, the grains are stripped of the bran and germ, leaving only the endosperm to be processed. The stripping (and optional "bleaching," or oxidizing) gives the flour its white or creamy color. Store these flours in a sealable plastic bag or airtight container, labeled with the purchase date. Keep them at cool room temperature (no higher than 75 degrees); the flour should keep for up to a few months. You can also freeze the flour; simply bring it back to room temperature before using.

Whole grain and alternative flours (including whole wheat, barley, oat and rye) contain more of the grain, starch or nut, increasing the flavor, color and texture of the flour. The fat content also is higher because of the oil in the grain, which makes the flour less stable and prone to rancidity. Because these flours can go rancid quickly, check to see whether the packaging has a processing date before buying; many producers now date their flours for freshness. Store these flours in a sealable plastic bag or airtight container in the freezer; do not store at room temperature. Bring the flour to room temperature before using.

To check to see whether a flour has gone rancid, smell it. Rancid flour will have an "off" smell.

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Offline soflorattler

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Re: Quick kitchen tip: Keeping flour fresher
« Reply #1 on: April 10, 2011, 06:54:57 PM »
Thx.

Offline Golden Kitten

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Re: Quick kitchen tip: Keeping flour fresher
« Reply #2 on: April 13, 2011, 03:20:09 PM »
I keep my in the fridge... :nod:


Teeny and Little

Offline Brother Tony

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Re: Quick kitchen tip: Keeping flour fresher
« Reply #3 on: April 14, 2011, 10:35:34 AM »
 :nod:
TUSKEGEE.....THE GIFT THAT KEEPS ON GIVING!

"BRINGING THE WORLD TO TUSKEGEE AND TUSKEGEE TO THE WORLD"

Offline GALFAMU

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Re: Quick kitchen tip: Keeping flour fresher
« Reply #4 on: April 20, 2011, 11:23:34 PM »
I had to learn the hard way about whole grain, oat  and other flours.


The smell when that flour goes bad!  UGH!  But, you make a mistake and learn from it!
I am not competing with anyone but myself.
I simply want to be a better person today than I was yesterday.

 

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