Freezing Flour???

[SandyM]

The topic on how we keep track of things in our freezer brought something to mind, and I'm hoping someone out there has an answer for me.

I bought the Breadman bread machine from KAF (and love it)- but I'm sure it will take me some time to get through a 5 lb. bag of rye flour. Should I freeze it in freezer bags? All in one bag, or several small ones? And does it have to "thaw" or come to room temperature before I use it?

Thanks guys.

[laughsandlaughs]

If it's going to take a while to use your flour you should store it in freezer bags in the freezer and yes, you should let it return to room temperature before baking with it!

[Sara Emily]

You don't need to use but ONE good freezer bag. When you need some of that flour measure out what you need while still frozen and let that portion come to room temp. so that you do not inhibit your yeast, which likes nice WARM temperatures in which to work. (Don't we all?!?!)

[BosunsWife]

I always freeze my flour - all of it. I'm really paranoid about bug infestation. Can you tell we've lived in some yucky areas -thank you US Coast Guard.

I always bring mine to room temp., and if I've forgotten to get it out, sometimes I'll zap it the microwave on defrost for a little bit.

[emilycat]

I keep all of my flour, cornmeal, etc. in the freezer at all times...I never thought of myself as freezing it, though; that's just where I keep it! http://www.cookinglight.com/bbs/smile.gif

I've never brought it to room temp before using it and haven't noticed a problem at all with bread baking or anything. I just don't want any icky little moths finding a hideout in my many packages of flour.

[This message has been edited by emilycat (edited 03-24-2001).]

[Tiger]

I never thought about freezing flour. I keep mine sealed in tupperware. I hope this is good enough!

[sneezles]

Tiger
I don't freeze my all-purpose but keep it in a tupperware container. I've never had a problem with weavils in it. I do freeze the rye and whole-wheat because I don't use them that often. Keeping flour or any flour product (like Bisquick) in its original container for a long period of time, you will develop weavils and then any other product that is stored in the same area will be infested (even if it's a bag of unopened flour, those little bugger will find they way in!). Had it happen once during my early years of marriage-what a mess!!

[schuh]

I freeze whole wheat flour in one big container. I don't bother letting it come to room temp and have not noticed the difference.

[sherri]

I have alway kept my flour in the freezer, which seems to work great for me. I don't let it get to room temperature, I just use it straight from the freezer.