I love to bake, but making homemade goodies means someone should eat them. We don’t need the extra food temptations, and neither do the people (neighbors and friends) I might give them to. The 25-pound bag of flour I bought last year didn’t go down so fast, but I managed to move it into sealed plastic before any bugs moved into it.
If you’ve “laid in” extra supplies with big intentions, and run out of time, here are some timely tips for storage*:
Store flour in an airtight container, and it will easily keep for six to eight months at room temperature. Careful, though: If stored in an environment that’s too warm, flour will likely attract insects.
Store whole-wheat flour in the refrigerator
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